Description
Veggie filled shepherd’s pie with ground turkey, black beans, fire-roasted tomatoes, baby spinach, and sweet potatoes. So hearty, so good!
Ingredients
Units
Scale
- 2 lbs. sweet potatoes, peeled + diced
- 1/3 cup milk
- 3 Tbsp. butter
- 1 lb. ground turkey
- 1 medium onion, chopped
- 1 (15 oz.) can black beans, drained + rinsed
- 1 (15 oz.) can fire-roasted diced tomatoes
- 1 (16 oz.) jar black bean & corn salsa
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. oregano
- 4–5 oz. bag fresh baby spinach
- 1 cup shredded Monterey Jack cheese
- Olive oil
- Kosher salt and fresh ground black pepper
- Fresh chopped cilantro, for garnish
Instructions
- Place sweet potatoes into a large pot, cover with water, and bring to a boil. Reduce heat and simmer until fork tender, about 10-12 minutes, depending on size. Drain the water. Add milk and butter. Season with salt and pepper, to taste. Mash until creamy consistency. Set aside.
- Heat a large oven-safe sauté pan over medium heat. Add few tablespoons of olive oil. Cook turkey and onions for about 5 minutes or until meat is no longer pink. If you have a lot of pan grease, drain some of that liquid before adding in the rest of the ingredients.
- Stir in black beans, tomatoes, salsa, chili powder, cumin, and oregano. Season with salt and pepper, to taste. Cook until heated through. Stir in spinach.
- Top with mashed sweet potatoes. Bake in 400 degrees F oven, uncovered, 20-25 minutes. Sprinkle with cheese and bake until the cheese is melted about 3-5 minutes.
- Let the pie rest for about 10 minutes before serving. If desired, garnish with fresh cilantro.
Notes
- Baking dish: You can prepare this shepherd’s pie in a baking dish. Simply transfer the turkey filling into a 2-3 quart baking dish, top with sweet potatoes, and bake as indicated.
- Salsa: I love Newman’s Own brand of black bean and corn salsa. It’s made with good ingredients and chipotle peppers.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 12.4 g
- Sodium: 994.2 mg
- Fat: 17.2 g
- Carbohydrates: 43 g
- Protein: 21.4 g
- Cholesterol: 64 mg
