Sweet Potato Shepherd’s Pie With Ground Turkey

Shepherd’s pie is comfort food done right: a savory meat-and-vegetable filling tucked under a thick blanket of mashed potatoes, baked until bubbling and golden. This version trades the traditional white potatoes for sweet potatoes and swaps in lean ground turkey for a lighter, weeknight-friendly take that still eats like a classic casserole. The result is a dish that’s rich without being heavy, simple to assemble, and flexible enough to fit the way you cook.

Sweet potatoes bring natural sweetness, deep color, and a little extra nutrition to the topping, so you can keep the fat modest and still get a plush, satisfying mash. Ground turkey gives you clean flavor and plenty of protein without the greasiness some ground meats can bring. A quick stovetop gravy—built right in the skillet—binds everything together so the slice holds its shape when you serve it. Nothing fussy here: common pantry spices, frozen peas, and straightforward steps.

This is also a practical make-ahead meal. The filling and mash can be prepared in advance, then assembled and baked when you’re ready. It travels well, freezes well, and reheats evenly. And because it’s baked in one dish, it fits busy fall and winter nights when you want real food with minimal cleanup. The recipe below uses a standard 9×13-inch (23×33-cm) baking dish and scales cleanly to smaller pans if you’re cooking for fewer people. You’ll get gentle sweetness from the topping, herb warmth from the filling, and a gravy that’s savory but not salty. If you prefer bolder seasoning, the notes include simple ways to dial it up without complicating the process.

If you’re newer to shepherd’s pie, this guide keeps the technique simple and reliable. If you’ve made it for years, the tweaks here—sweating the vegetables for extra flavor, browning the meat properly, and thickening the pan juices just enough—help you land a clean slice with a glossy top and a filling that doesn’t run. You’ll find substitutions for dairy-free, gluten-free, and vegetarian adaptations, plus storage and reheating directions that prevent soggy bottoms or dried-out mash.

The payoff is straightforward: a casserole that leaves the table quiet for a few minutes while everyone digs in, tastes balanced enough for broad appeal, and makes dependable leftovers for lunch the next day. And yes, it’s still exactly what you want on a cold evening: hot, hearty, and deeply comforting.

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What makes this version work

• Lean, savory base. Ground turkey stays tender if you season it early, don’t overcook it, and build quick gravy right in the pan.
• Sweet potato mash that holds. Dry the sweet potatoes briefly on heat after draining, then mash with just enough fat and liquid to be plush—not slick.
• Clean, sliceable structure. A small amount of starch thickens the filling so the casserole sets but stays juicy.
• Balanced seasoning. Tomato paste for depth, Worcestershire (or coconut aminos) for umami, and a steady hand with salt so it doesn’t tip too sweet.

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Recipe: Sweet Potato Shepherd’s Pie with Ground Turkey

Servings: 6
Active Prep Time: 35 minutes
Bake Time: 20–25 minutes
Total Time: 60–70 minutes

Required equipment

• 9×13-inch (23×33-cm) baking dish (or similar 3-quart / 2.8-L casserole)
• Large pot for boiling potatoes
• Large, deep skillet (12-inch / 30-cm) or Dutch oven
• Potato masher (or ricer)
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

Sweet Potato Topping

• 2 lb (about 4 medium / 907 g) sweet potatoes, peeled and cut in 1-inch (2.5-cm) cubes
• 2 tbsp (28 g) unsalted butter or 2 tbsp (30 ml) olive oil
• ⅓ cup (80 ml) milk or unsweetened dairy-free milk
• ½ tsp fine sea salt (plus more to taste)
• ¼ tsp black pepper
• Optional for extra color: 1 large egg yolk (17 g)

Turkey Filling

• 1–2 tbsp (15–30 ml) olive oil
• 1 lb (450 g) lean ground turkey (93% lean works well)
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 2 medium carrots, finely diced (about 1 cup / 150 g)
• 2 celery stalks, finely diced (about 1 cup / 100 g)
• 8 oz (227 g) mushrooms, chopped (optional but recommended)
• 3 garlic cloves, minced
• 2 tbsp (33 g) tomato paste
• 1 tsp dried thyme or 2 tsp fresh, chopped
• 1 tsp dried rosemary, crumbled or 2 tsp fresh, chopped
• ½ tsp paprika (sweet or smoked)
• 1 tsp kosher salt (about 4 g), plus more to taste
• ½ tsp black pepper
• 1 cup (240 ml) low-sodium chicken or turkey broth
• 1 tbsp (8 g) cornstarch or 2 tbsp (16 g) all-purpose flour
• 1 tbsp (15 ml) Worcestershire sauce or coconut aminos (for soy-/gluten-free)
• 1 cup (150 g) frozen peas (no need to thaw)

Preparation instructions

1) Cook and mash the sweet potatoes

1. Bring a large pot of salted water to a boil. Add sweet potato cubes and cook until fork-tender, 10–12 minutes.
2. Drain well, return to the hot pot, and set over very low heat for 1–2 minutes, shaking the pot to steam off extra moisture.
3. Add butter (or oil), milk, salt, and pepper. Mash until smooth and fluffy. Taste and adjust seasoning. If using, beat in the egg yolk for a deeper golden top. Set aside.

2) Make the turkey filling

1. Heat 1–2 tbsp oil in a large skillet over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until softened and lightly golden at the edges, 7–8 minutes.
2. Stir in mushrooms (if using) and cook until they release liquid and concentrate, 4–5 minutes. Add garlic and cook 30 seconds.
3. Push vegetables to the sides. Add turkey to the center and cook, breaking it up, until no longer pink and lightly browned, 5–6 minutes. Season with salt and pepper.
4. Stir in tomato paste, thyme, rosemary, and paprika; cook 1 minute to toast.
5. Sprinkle cornstarch (or flour) over the mixture and stir to coat.
6. Pour in broth and Worcestershire (or coconut aminos). Bring to a simmer, scraping up browned bits. Simmer 2–3 minutes until slightly thickened.
7. Off heat, fold in frozen peas. Taste and adjust salt and pepper. The filling should be glossy and spoonable, not soupy.

3) Assemble and bake

1. Heat oven to 400°F (200°C).
2. Spread the hot turkey filling evenly in the baking dish. Dollop sweet potato mash across the top. Gently spread to the edges to seal in the filling; make light ridges with a spoon or fork to help browning.
3. Bake until the edges bubble and the top is lightly colored, 20–25 minutes. For deeper browning, broil 1–2 minutes, watching closely.
4. Let rest 10 minutes before scooping or slicing.

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Timing guide

• Prep vegetables and mash: 25–30 minutes
• Cook filling: 15–20 minutes
• Bake: 20–25 minutes
• Rest: 10 minutes

Total time lands right around an hour, comfortably under 75 minutes even at an easy pace.

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Ingredient notes & smart substitutions

• Ground meat: If you prefer beef or lamb, use 85–90% lean and spoon off excess fat before adding the tomato paste.
• No mushrooms: Skip them and add an extra ½ cup (75 g) of carrots or peas.
• Herbs: Thyme and rosemary are classic. Sage works too. Use what you have.
• Broth: Low-sodium keeps the seasoning under your control. If using regular broth, reduce added salt.
• Thickener: Cornstarch keeps the filling glossy and gluten-free. Flour gives a slightly heartier gravy.
• Dairy-free topping: Use olive oil and unsweetened almond or oat milk.
• Egg yolk: Optional but helpful for a richer hue on the mash.
• Umami options: Worcestershire delivers depth; coconut aminos or a splash of tamari work well if you’re avoiding gluten/anchovies.
• Peas: Frozen are perfect here. For extra color, add ½ cup (75 g) corn with the peas.

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Make-ahead, storage, freezing, and reheating

• Make-ahead: Assemble up to 24 hours in advance. Cover and refrigerate. Bake covered with foil at 375°F (190°C) for 25 minutes, then uncover and bake 10–15 minutes more, until hot and lightly browned.
• Leftovers: Cool, cover, and refrigerate for up to 4 days.
• Freezer: Wrap tightly and freeze (whole casserole or individual portions) for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Cover and warm in a 350°F (175°C) oven until hot, 20–30 minutes for a large portion; 10–15 minutes for single servings. Microwave in 60–90 second bursts, then finish uncovered in a hot oven or under the broiler for a fresher top.

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Troubleshooting & pro tips

• Runny filling: Let the skillet simmer a minute longer before assembling, or mix 1 tsp cornstarch (3 g) with 2 tsp cold water and stir into the simmering filling to tighten it.
• Wet mash: Dry the potatoes briefly over low heat after draining. Add liquid gradually; you can always add more.
• Flat flavor: Salt lightly at each stage—vegetables, meat, and final tasting—rather than dumping in a lot at the end. A small splash of Worcestershire or lemon juice at the finish can brighten the whole dish.
• Pale top: Ridges help with browning; broil briefly at the end, watching closely.
• Loose slices: Rest the baked casserole 10 minutes so the gravy sets.

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Variations to fit your kitchen

• Vegetarian: Replace turkey with 2 cups (360 g) cooked brown lentils or a mix of lentils and chopped mushrooms; use vegetable broth. Add 1 tbsp (15 ml) soy sauce or coconut aminos for depth.
• Lower-carb: Swap half the sweet potatoes for cauliflower florets (steam and mash with the sweet potatoes).
• Extra-protein: Add 1 cup (170 g) canned, drained chickpeas to the filling along with the peas.
• Spiced: Add ½ tsp ground cumin and ¼ tsp chili flakes with the paprika for a gentle kick.
• Cheesy top (not traditional, just good): Sprinkle ½ cup (50 g) shredded sharp cheddar over the mash for the last 10 minutes of baking.

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Nutritional information (estimated per serving, 1/6 of recipe)

• Calories: ~380
• Protein: ~22 g
• Carbohydrates: ~40 g
• Dietary fiber: ~7 g
• Total fat: ~12 g
• Saturated fat: ~5 g
• Sodium: varies by broth and added salt (estimate 450–650 mg)

Note: These are estimates based on standard databases for the listed ingredients and may vary with brands and exact measurements.

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Quick reference: why this is dependable

• Balanced moisture so the casserole slices cleanly.
• Seasoned in layers for steady flavor.
• Flexible ingredient list that tolerates swaps.
• Efficient workflow: boil potatoes while the filling cooks, then bake.

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Summary

This sweet potato shepherd’s pie with ground turkey is built on simple technique and everyday ingredients. The topping is plush, the filling is savory and bound just enough, and the bake time is short. It’s friendly to advance prep, weeknight schedules, dietary tweaks, and leftovers. If you want a wholesome casserole that satisfies without being heavy—and one you can count on to reheat well—this one belongs in your rotation.