Autumn Sweet Potato Shepherd’s Pie

Fall is here and it’s time to pack up the summer clothes, put on some cozy sweaters, and enjoy all of your favorite comfort foods! This sweet potato shepherd’s pie recipe will spice up your fall menu with a new take on this classic dish.

prep: 15 mins cook: 40 mins total: 55 mins Servings: 6 Yield: 6 servings


1 teaspoon ground ancho chile powder

1 cup chopped green bell pepper

1 teaspoon smoked paprika

2 pounds ground turkey

1 tablespoon olive oil

1 teaspoon dried oregano

4 cloves garlic, minced

1 (15 ounce) can diced tomatoes

1 teaspoon salt

1 cup chopped onion

4 cups mashed, seasoned sweet potatoes

1 teaspoon cumin

1 teaspoon ground black pepper

1 cup canned pumpkin

½ teaspoon ground cinnamon


Preheat the oven to 350 degrees F (175 degrees C).

Heat olive oil in a large oven-safe skillet over medium-high heat. Cook ground turkey until browned, about 5 minutes. Reduce heat to medium. Stir in onion, bell pepper, garlic, salt, pepper, oregano, cumin, ancho chile powder, and cinnamon. Cook, stirring occasionally, until onion and peppers have softened, about 5 minutes. Stir in tomatoes and pumpkin. Top with mashed sweet potatoes and sprinkle with smoked paprika.

Bake in the preheated oven until flavors are well combined and sweet potatoes are browned, about 30 minutes.

Nutrition Facts:

Per Serving: 452 calories; protein 34.6g; carbohydrates 48.1g; fat 14.3g; cholesterol 111.7mg; sodium 765.6mg.

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