Clean Eating Shepard’s pie

Just because it’s clean, doesn’t mean it can’t be delicious!

This lighter and more modernized version of shepard’s pie is sure to be a weekly staple on your table! Typically this dish is heavy, mushy and lacks in flavor, but add some tender seasonal veggies, ground turkey and mashed sweet potato and you have yourself a revamped main dish that doesn’t require any sides! The eclectic kitchen and I hope you love this recipe and as always love to hear your feedback!

Clean Eating Shepard’s Pie

Recipe By: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 6-8 servings

Prep time: 25 min 

Cook time 1 hour 


2 pounds sweet potatoes, peeled and cubed

3 tablespoons unsalted butter, divided

3 teaspoons kosher salt, divided

1 pound ground turkey

2 teaspoons onion powder

2 teaspoons garlic powder

½  teaspoon black pepper

1 large onion finely diced

3 garlic cloves, grated

2 tablespoons tomato paste

2 cups frozen corn,  thawed

1 large zucchini, diced 

1 red bell pepper, seeded and diced

2 cups frozen diced green beans


Preheat the oven to 350° F.

Transfer the sweet potatoes to a large pot of salted boiling water over high heat and cook for about 15 minutes until fork tender. Whip the sweet potatoes with one tablespoon of butter and 1 teaspoon of kosher salt using a fork or a handheld mixer until fluffy, about 3 minutes. Set aside. 

In a large bowl, combine the turkey, onion powder, garlic powder and black pepper. 

Melt remaining butter in  a large skillet over medium-high heat. Add onion and remaining salt and cook for about 5 minutes until softened. Next add the garlic and tomato paste and cook until fragrant, about 3 minutes. Add the corn, zucchini, bell pepper and green beans and sauté for 5-7 minutes until softened. Using your spatula, Push the vegetables to one side of the pan and brown the turkey mixture for another 6-8 minutes until cooked through stir all ingredients together and transfer to a 9x13 baking dish greased with non-stick cooking spray or butter. 

Top with the meat mixture with the sweet potato mash and bake for 15-20 minutes or until the top is just starting to crisp. Broil for 5 minutes to brown. (optional)

Sprinkle with parmesan cheese and chives and Serve.