Healthy BBQ Shepherd’s Pie
This is not your average Food Network shepherd’s pie recipe! The shepherd’s pie, while delicious, can be on the heavier side of comfort food so in this recipe, I’m switching things up. Even though classic shepherd’s pie is made with ground lamb, the most common form we see it in is with ground beef. For this dish, instead of ground beef, I’m using ground turkey and rather than mashed potatoes, sweet potatoes top the dish. It is usually seasoned with Worcestershire sauce, but here I replace that with a splash of barbecue sauce.
This shepherd’s pie is quick and easy, making it ideal for after workout meals. It freezes very well too which means you can portion it out into Tupperware and grab and go for work lunch. The frozen peas, onions, carrots, corn, and tomatoes provide a generous serving of veggies, while the lean protein of ground turkey helps keep you on track with your health and fitness goals. Should you not have tomatoes on hand, a small can of tomato paste can work just as well.
If you make the filling beforehand in an instant pot, it cuts the cooking time down. A potato masher can help speed up the process too my making the sweet potatoes smooth and creamy, but you can also throw it into a food processor if you don’t have one. Spoon the meat filling into a casserole dish, top with the mashed sweet potatoes and reduced fat cheddar cheese if using. Put it into the oven and bake until the cheese has melted and serve piping hot.
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Healthy BBQ Shepherd’s Pie
- Set oven to 420F.
- Rinse the sweet potatoes and place them in a large pot and add water until they are completely covered.
- Boil the sweet potatoes for about 25 minutes or until they are soft and can be pierced with a fork.
- Allow them to slightly cool, then chop the ends off the sweet potato and peel the skin off. Chop the flesh into pieces and place them in a bowl.
- Add Greek yogurt to the bowl and mash with a potato masher or mix using a hand blender/mixer. I recommend using a hand mixer if you have one so that the potatoes are whipped and fluffy. Set aside.
- Set a nonstick skillet on medium-high heat, spray with coconut oil and sauté red onions with garlic. Cook until the red onions turn brown and translucent.
- Toss in lean ground turkey and chop and stir with a wooden spatula.
- Add the seasonings (except for the BBQ sauce and Dijon) and continue to stir.
- Then, add diced tomatoes and black beans. Stir quickly to ensure it is all mixed together. Then add frozen vegetables and carrots. Stir.
- Reduce heat to medium and pour in the BBQ sauce and Dijon mustard. Stir thoroughly, ensuring that the sauce is evenly spread throughout the mixture.
- Add the mixture to individual baking tins or a large casserole dish. Then, top with the whipped sweet potatoes. If you would like to add cheese, then evenly spread the cheese over each individual casserole or the large baking dish.
- Bake in the oven for 20 minutes. Once it has finished baking, garnish with freshly chopped green onions.
- Devour and watch your muscles to grow.
Approximate macros for 1 of 5 servings without cheddar cheese:
Available in the FitMenCook app
Open this recipe in the FitMenCook app to add the ingredients to your shopping list, scale the recipe and track your calories. Enjoy!