📖 Instructions

1. Preheat the Oven and Prepare Baking Dishes: Begin by preheating your oven to 400°F (200°C). Grease or line two 8x8 inch baking dishes or a 9x13 inch baking dish, depending on how you want to portion your pies. I sometimes use individual oven-safe bowls for single servings – makes portion control easy!
2. Cook the Ground Meat: In a large skillet over medium-high heat, brown 1.5 pounds of lean ground turkey or lamb. Break it up with a spoon as it cooks. Drain off any excess grease. Nobody likes a greasy pie!
3. Sauté the Aromatics: Add 1 chopped onion, 2 minced cloves of garlic, and 2 chopped carrots to the skillet with the ground meat. Sauté for about 5-7 minutes, or until the onion is softened and translucent. The smell alone is worth it!
4. Add the Remaining Vegetables and Seasonings: Stir in 1 cup of frozen peas, 1 cup of frozen corn, 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. Cook for another 3-5 minutes, allowing the vegetables to thaw and the flavors to meld together. You can totally swap out the veggies for your favorites – mushrooms and green beans are great additions!
5. Make the Gravy Base: Sprinkle 2 tablespoons of all-purpose flour over the meat and vegetables. Cook for 1 minute, stirring constantly, to create a roux. This will thicken your gravy beautifully. Slowly pour in 1 cup of low-sodium beef broth or vegetable broth, stirring to prevent lumps. Bring to a simmer and cook until the gravy thickens, about 3-5 minutes. Its not too hard, is it?
6. Prepare the Sweet Potato Topping: While the filling is simmering, prepare the sweet potato topping. In a large bowl, mash 3 cups of cooked sweet potatoes with 1/4 cup of milk (or unsweetened almond milk for a dairy-free option), 2 tablespoons of butter (or olive oil), 1/4 teaspoon of salt, and 1/4 teaspoon of nutmeg. Mix until smooth and creamy. I like to add a pinch of cinnamon, too!
7. Assemble the Shepherd's Pies: Spoon the meat and vegetable mixture into the prepared baking dishes. Spread the sweet potato topping evenly over the filling. If freezing, let the pies cool completely before covering tightly with plastic wrap and then aluminum foil. Freezing before baking is key to preventing freezer burn!
8. Bake (or Freeze!): If baking immediately, bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. If freezing, label the pies with the date and contents and freeze for up to 3 months. When ready to bake from frozen, thaw in the refrigerator overnight and bake as directed. Or, bake directly from frozen, adding about 15-20 minutes to the baking time. Just make sure the center is heated through!