Sweet Potato Shepherd’s Pie with Ground Turkey

This Sweet Potato Shepherd’s Pie is a lighter, fluffier take on the classic pie, made with lean ground turkey and topped with creamy mashed sweet potatoes.

Shepherd’s Pie with Sweet Potatoes

Inspired by my classic Shepherd’s Pie, this Sweet Potato Shepherd’s Pie is a lighter twist on the classic comfort dish made with lean ground turkey, lots of vegetables, and a creamy mashed sweet potato topping. It’s cozy and hearty, yet balanced enough for a weeknight dinner. Sweet potatoes add a natural sweetness that pairs perfectly with the savory turkey filling, and the whole dish bakes together for a bubbly, golden casserole your family will love. For a meat-free version, try Portobello Shepherd’s Pie, or for a fun twist, try Turkey Shepherd’s Pie Stuffed Sweet Potatoes.

Why this recipe works

I made this recipe in the fall of 2012, right around the time Superstorm Sandy hit, followed by northeast winds. Thousands of people, including us, lost power for days. This Sweet Potato Shepherd’s Pie Recipe brings back those days and reminds me how grateful I am for all the little things we sometimes take for granted.

• Comfort food: Warm, nourishing and satisfying.
• Nutritious Twist: Sweet potatoes provide more fiber and antioxidants than regular potatoes, while ground turkey has less protein than beef.
• Perfect for meal prep and leftovers: You can make it ahead and bake it when you’re ready.

How to Make Sweet Potato Shepherd’s Pie

This shepherd’s pie has two parts. This is the part where you boil and mash the sweet potatoes and the part where you make the turkey stuffing. See recipe card below for printable instructions.

1. To make mashed sweet potatoes: Boil diced potatoes and whole garlic in salted water. As the garlic cooks, it becomes soft, but not too strong. Once soft, drain and return to the pot. Add the remaining ingredients and mash with a potato masher.
2. turkey brown In a large skillet. Season with salt and pepper, then transfer to a plate when fully cooked.
3. Cooking Vegetables: Saute the onion, then add the celery, parsnip, salt, and pepper. Once the celery is soft, add the garlic and mushrooms and stir-fry. Add the flour, frozen vegetables, broth, tomato paste, Worcestershire, rosemary, and ground turkey.
4. Boil the filling, Cover on low until thickened.
5. Assemble the shepherd’s pie: Spread the meat mixture over the bottom of the baking dish. Top with mashed sweet potatoes. Using a fork, scrape the tops of the potatoes to create ridges, then sprinkle with paprika.
6. baking: Bake in a preheated 400°F oven for 30 minutes. Remove from the oven and let cool for 10 minutes before serving.

strain

• Individual Serving Size: Makes into 6 oven-safe meal prep containers or small baking dishes.
• Sweet Potato Exchange With Russet or Yukon Gold potatoes. You can also use butternut squash.
• Dairy-Free Shepherd’s Pie: Use rice, oat or almond milk and dairy-free cream to top the sweet potatoes.
• Broth Options: For added protein, feel free to use chicken bone broth.
• Convert Protein: Use lean ground beef or lamb. This recipe also goes well with leftover Thanksgiving turkey or rotisserie chicken. Skip the browning step and just add it along with the frozen vegetables.
• Are there any parsnips? Omit it or use more mixed vegetables.
• Not a fan of mushrooms? Omit and add more vegetables.
• Gluten Free Shepherd’s Pie: Use a gluten-free flour like Cup4Cup instead of AP flour and make sure your Worcestershire sauce is gluten-free.
• Hub: Use rosemary instead of thyme or sage. If fresh herbs are not available, dried herbs will also work.

How to get ahead

You can prepare this dish in advance and then bake it in the oven when you’re ready to eat it. It also freezes and reheats well.

• To make ahead and refrigerate: You can assemble this Sweet Potato Shepherd’s Pie up to 2 days ahead and then bake as directed.
• To freeze, Follow directions through step 9, then place in a freezer-safe casserole dish or individual containers and freeze for up to 3 months. If your container doesn’t have a lid, cover it tightly with plastic wrap or foil to prevent freezer burn.
• thaw Place in the refrigerator overnight, then bake as directed (remember to remove the plastic wrap). You may need to add a few minutes, so check halfway through to see if it’s warm.

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