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Sweet potato BBQ shepherd's pie recipe card – high-protein comfort food dinner

Sweet Potato BBQ Shepherd's Pie

A hearty, high-protein twist on classic shepherd's pie with a whipped sweet potato topping over a seasoned ground turkey and black bean filling smothered in BBQ sauce and Dijon mustard. Packed with 19g of protein per serving, this family-friendly comfort food is as filling as it is flavorful.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Rest Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 270
Ingredients Method Video Notes

Ingredients
  

Whipped Topping
  • 3 medium sweet potatoes
  • 1 container (5.3 oz) plain greek yogurt
  • 4 oz Cream Cheese
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Filling
  • 2 lbs Ground Turkey
  • 1/2 cup white onion
  • 2 garlic cloves or 1 teaspoon minced garlic
  • 1 can (15 oz) low sodium black beans drained
  • 24 oz frozen mixed vegetables thawed, drained
  • 1 cup low sodium diced tomatoes
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup low sugar or naturally-sweetened BBQ sauce
  • 1/4 cup Dijon mustard
Garnish
  • Freshly chopped green onions
  • Shredded cheese

Directions
 

  1. Peel and chop the sweet potatoes into roughly 1-inch chunks, then place them in a large pot and cover with water.
  2. Bring the pot to a boil and cook for 15-20 minutes, or until fork-tender.
  3. Drain the sweet potatoes well and return them to the pot before adding the plain Greek yogurt, cream cheese, honey, cinnamon, salt, and pepper.
  4. Mash with a potato masher until smooth, or for a lighter, fluffier texture, use an electric mixer and whip for 1-2 minutes until airy.
  5. Set the topping aside while you prepare the filling.
  6. Add the chopped white onion to a skillet and cook for 3-5 minutes on medium heat, or until softened.
  7. Stir in the minced garlic and cook for another minute until fragrant, then set aside. In a large skillet over medium-high heat, brown the ground turkey, breaking it up with a spoon as it cooks.
  8. Drain off any excess grease before stirring in the smoked paprika, chili powder, cumin, cayenne pepper (if using), salt, and black pepper.
  9. Mix well to combine everything evenly.
  10. Add the drained black beans, thawed and drained mixed vegetables, and diced tomatoes to the skillet.
  11. Pour in the BBQ sauce and Dijon mustard, then stir well and bring to a simmer.
  12. Reduce heat to medium-low and cook for 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
  13. Preheat your oven to 375°F (190°C).
  14. Pour the turkey filling into an evenly sized baking sheet, approximately 9x13 inches. Spread the sweet potato topping evenly over the turkey filling and use a fork to create peaks for a nice browned effect.
  15. Bake for 25-30 minutes, or until the topping is heated through and lightly browned.
  16. Let cool for a few minutes before garnishing with freshly chopped green onions and shredded cheese (optional).
  17. Serve warm and enjoy!

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven.