Sweet Potato & Chicken Shepard’s Pie

Me thinks my thighs give away the fact that I am a comfort-food kinda gal by nature. There’s nothing so lovely as a delicious Shepard’s Pie to make this girl happy. These days I’m focused on eating well, no more potatoes loaded with butter for me, nope it’s all about making good choices and so I decided to modify my favourite classic meal into a Sweet Potato & Chicken Shepard’s Pie.

By substituting the ingredients, I’ve been able to keep all of the comfort-food feeling in this meal. We are sitting here under yet another blizzard watch so a dish like this is just perfect to help us combat the COLD. My thighs are loving the fact that it’s got 19 grams of protein and only 237 calories.

Sweet Potato & Chicken Shepard’s Pie

(Serves 6)

INGREDIENTS

For potato topping:

• 1-1/2 lbs sweet potatoes (I used 3 medium sized)
• 3 cloves garlic
• 1/2 cup 1% milk
• 1/4 cup chicken broth
• 2 tbsp fat free sour cream

For the filling:

• 1 lb  lean ground chicken
• 1 medium onion, diced
• 1 cup of spinach, chopped
• 1 parsnip, diced
• 1 cup of diced carrots
• 1 cups corn kernels
• 2 cloves garlic, diced
• 2 tbsp flour (leave out to make gluten-free or keto)
• 1 cup chicken broth
• 1 tsp freshly chopped rosemary
• salt and pepper
• paprika

PREPARATION

Begin preheating your oven to 350 degrees F. Next peel and chop the sweet potatoes and placing them into a pot of boiling water with the cloves of garlic. Allow them to boil until the sweet potatoes become soft then drain and return to the pot. Now mash with sour cream, chicken broth and milk then set aside.

Brown the chicken in a large saute pan with onions and garlic. Once cooked, drain any grease and add in broth, carrots and parsnip. Allow this mixture to simmer on medium heat for approximately 10 minutes or until carrots are cooked.

Add in the rosemary, spinach, salt and pepper, corn, flour and blend well. Allow to simmer on low heat for 5-10 minutes.

Depending on how you’re planning on serving this dish, divide the mixture into 6 oven-safe dishes or all of it into a 9 x 13 pan.

Top with the mashed sweet potatoes and run a fork across the top of the sweet potatoes to make a nice design and sprinkle paprika on top.

Bake for 20 minutes and serve!

For more sweet potato recipes, head over and see these recipes for Twice Baked Sweet Potatoes, Simple Sweet Potato Soup, Loaded Sweet Potato Skins and Baked Sweet Potatoes.

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5.0 from 4 reviews

Sweet Potato & Chicken Shepard's Pie

A healthy spin on the classic Shepard's Pie

Author: Julie Elsdon-Height

Recipe type: Dinner

Serves: 6

Ingredients

• For potato topping:
• 1-1/2 lbs sweet potatoes (I used 3 medium sized)
• 3 cloves garlic
• ½ cup 1% milk
• ¼ cup chicken broth
• 2 tbsp fat free sour cream
• For the filling:
• 1 lb lean ground chicken
• 1 medium onion, diced
• 1 cup of spinach, chopped
• 1 parsnip, diced
• 1 cup of diced carrots
• 1 cups corn kernels
• 2 cloves garlic, diced
• 2 tbsp flour (leave out to make gluten-free)
• 1 cup chicken broth
• 1 tsp freshly chopped rosemary
• salt and pepper
• paprika

Instructions

1. Begin preheating your oven to 350 degrees F.
2. Next peel and chop the sweet potatoes and placing them into a pot of boiling water with the cloves of garlic. Allow them to boil until the sweet potatoes become soft then drain and return to the pot.
3. Now mash with sour cream, chicken broth and milk then set aside.
4. Brown the chicken in a large saute pan with onions and garlic. Once cooked, drain any grease and add in broth, carrots and parsnip.
5. Allow this mixture to simmer on medium heat for approximately 10 minutes or until carrots are cooked.
6. Add in the rosemary, spinach, salt and pepper, corn, flour and blend well.
7. Allow to simmer on low heat for 5-10 minutes.
8. Divide the mixture into 6 oven-safe dishes or all of it into a 9 x 13 pan.
9. Top with the mashed sweet potatoes and run a fork across the top of the sweet potatoes to make a nice design and sprinkle paprika on top.
10. Bake for 20 minutes and serve!

Nutrition Information

Serving size: 6 Calories: 237 Fat: 4 Carbohydrates: 32 Sugar: 9 Sodium: 195 Protein: 19

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