Sweet Potato Shepard's Pie - Slender Kitchen

Sweet Potato Shepard's Pie

By Kristen Mccaffrey
adapted from: skinnytaste.com
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content


Shepard's pie is a classic American dish that tends to be a crowd pleaser. Adults love, kids love it, it freezes well, can be made ahead of time, and keeps great. I actually like it even better when it has a day or 2 to hang out in the fridge. This version is a simple update of the classic and is made with sweet potatoes and learn ground turkey instead of the traditional ground beef and mashed potatoes. Use whatever vegetable you like in the pot pie. Traditionally it is a combination of peas, carrots, and corn but I usually opt for a frozen vegetable mix with broccoli and cauliflower. Want to really kick up the flavor? Add one blended chipotle pepper to the sweet potatoes for a spicy, smoky, and delicious twist.

Prep Time

Sweet Potato Shepard's Pie

Prep Time: 
Cook Time: 
Total Time: 


  • 1 lb sweet potatoes, peeled and diced
  • 1/2 cup nonfat milk
  • 2 tbsp nonfat plain Greek yogurt
  • 1 lb 99% lean ground turkey
  • 1 tsp olive oil
  • 1 cup onion, diced
  • 2 U celery ribs, chopped
  • 1 U carrot, chopped
  • 2 U garlic cloves, minced
  • 1 1/2 cup mushrooms
  • 2 tbsp whole wheat flour
  • 8 oz frozen mixed vegetables
  • 3/4 cup low sodium chicken broth
  • 3/4 tsp Worcestershire sauce
  • 1/2 tsp dried thyme

Nutritional Facts

Serving Size: 
1 slice
Amount Per Serving
Calories 272
Calories from Fat 29
% Daily Value *
Total Fat 3g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 50mg
Sodium 154mg
Total Carbohydrate 33g
Dietary Fiber 6g
Sugars 7g
Protein 28g


  1. Preheat the oven to 400 degrees.
  2. Cover the potatoes with water in a large pot. Bring to a boil and cook for 8-10 minutes until tender. Drain and mash with milk, Greek yogurt, salt, and pepper. Set aside. You can also microwave the potatoes whole by piercing them with knife and cooking for 8 minutes. Then carefully peel off the skin and mash with the milk, yogurt, salt, and pepper.
  3. Meanwhile, brown the turkey in a skillet until no longer pink. Season with salt and pepper. Set aside turkey.
  4. Add the olive oil to the skillet over medium heat. Add the onion, celery, and carrot. Cook for 5-8 minutes until tender. Add the garlic and mushrooms. Cook for 5 minutes. Stir in the flour.
  5. Add the frozen vegetables, chicken broth, Worcestershire sauce, and thyme. Stir together and season with salt and pepper. Simmer for 10 minutes.
  6. Pour into an 8 X 8 pan and spread sweet potatoes on top. Bake fro 20 minutes.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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