Sweet Potato Turkey Shepherd’s Pie

Sweet potato turkey shepherd’s pie combines savory ground turkey, peas, carrots, and broth beneath a creamy mashed topping, then bakes until golden and bubbling.

Prep: 20 min · Cook: 55 min · Yield: 6 · Method: Oven

Ingredients

• 1 lb ground turkey
• 2 lb sweet potatoes
• 1 cup frozen peas
• 1 cup carrots
• 1 cup low-sodium chicken broth
• 1 medium yellow onion
• 2 cloves garlic
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons unsalted butter
• 0.25 cup milk

Cooking instructions

1. Preheat the oven to 400°F. Peel and cut the sweet potatoes into 1-inch pieces. Place them in a large pot, cover with water, and bring to a boil. Cook until fork-tender, 15 to 18 minutes. (about 18 min) — 400°F
2. Drain the sweet potatoes, then return them to the warm pot. Mash with the butter, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper until mostly smooth. (about 3 min)
3. While the potatoes cook, heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and carrots; sauté until the onion softens, about 5 minutes. (about 5 min) — Medium heat
4. Add the garlic and ground turkey. Cook, breaking up the meat, until no pink remains and the turkey reaches 165°F, 7 to 9 minutes. (about 9 min) — 165°F
5. Stir in the tomato paste, Worcestershire sauce, thyme, remaining salt and pepper, peas, and broth. Simmer until the mixture thickens slightly, about 5 minutes. (about 5 min) — Medium-low heat
6. Spread the mashed sweet potatoes evenly over the turkey mixture. Bake until the filling bubbles around the edges and the topping is lightly browned, about 20 minutes. (about 20 min) — 400°F
7. Rest the shepherd’s pie for 5 minutes before serving. (about 5 min)