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Sweet Potato Turkey Shepherd’s Pie

Sweet Potato Turkey Shepherd’s Pie

Sweet Potato Turkey Shepherd’s Pie

Sweet Potato Turkey Shepherd’s Pie


For the potatoes:

1-1/2 lbs sweet potatoes, peeled, diced

3 cloves garlic

1/2 cup 1% milk

1/4 cup fat free chicken broth*

2 tbsp reduced fat sour cream

salt and pepper to taste

For the filling:

1 lb 93% lean ground turkey

1 tsp olive oil

1 medium onion, diced

1 celery stalk, chopped

1 parsnip, diced

2 cloves garlic, diced

8 oz mushrooms, diced

10 oz frozen mixed vegetables

2 tbsp flour (leave out to make gluten-free)

1 cup fat-free low-sodium chicken broth*

2 tsp tomato paste

1 tsp Worcestershire sauce

1 tsp freshly chopped rosemary

salt and pepper



Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.

Preheat oven to 400°F.

In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.

In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

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