Sweet Potato & Chicken Shepard's Pie
A healthy spin on the classic Shepard's Pie
Recipe type: Dinner
Serves: 6
  • 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
  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
Recipe by Sober Julie at https://www.soberjulie.com/2014/01/sweet-potato-chicken-shepards-pie/