This Turkey Sweet Potato Shepherd’s Pie is a delicious and healthy spin on the traditional British Shepherd’s Pie made with lean turkey meat and sweet potatoes! It’s the perfect dairy-free family meal made in only one skillet, in 40 minutes or less!
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How’s the weather where you are, friends? It’s the beginning of March and we’re FINALLY seeing the snow melt! I’m excited, can you tell? Truth be told, we’ve had a very mild winter with some gorgeous snowy days and an equal number of warm days without snow, but regardless – I’m really looking forward to the end of winter. Snow or no snow, it’s still a good time of year for some good old comfort food and I’ve got a delicious recipe for you today: my Turkey Sweet Potato Shepherd’s Pie! I remember my grandmother making Shepherd’s Pie while I was growing up and while I do love the traditional recipe, made with lamb and topped with mashed potatoes, I always love mixing things up a bit and making traditional recipes more weeknight meal-friendly, if you know what I mean. This Turkey Sweet Potato Shepherd’s Pie is packed with veggies, made with lean turkey meat and topped with easy mashed sweet potatoes that you can even make in the microwave, if saving yourself some dishes is the name of the game.
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And because of my husband’s dairy allergy, I’ve made this Turkey Sweet Potato Shepherd’s Pie dairy-free! It’s got a deliciously thick gravy-packed filling with tons of flavour, thanks to some dried herbs and wine (skip the wine and replace it with chicken broth if that’s more your speed), and the mashed sweet potatoes on top add tons and tons of flavour. We love this recipe!!
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I hope you enjoy this recipe as much as we do! Let me know in the comments below, what’s your favourite way to enjoy Shepherd’s Pie? Do you make a traditional recipe, or do you mix it up too??
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For the turkey filling:
- 1 tablespoon olive oil
- 1 pound ground turkey meat
- 1 large onion, diced
- 2 cloves garlic, finely minced
- 2 medium carrots, finely chopped
- 1 cup canned or frozen corn
- 1 green bell pepper, diced
- 1 teaspoon dried or fresh thyme
- 1 teaspoon smoked paprika
- 1/4 each teaspoon salt and pepper
- 1/2 cup red wine
- 3/4 cup chicken stock
- 2 tablespoon cornstarch
- In a 400 degrees Fahrenheit oven, bake the sweet potatoes whole on a baking sheet (pierce the sweet potatoes with a fork a few times each before baking) for about 25 minutes, or until soft.
- Alternatively (to keep this meal under 40 minutes), microwave the sweet potatoes on high until cooked through (should take approximately 8-10 minutes in the microwave). Do this while you prepare the filling.
- Preheat your oven to 400 degrees Fahrenheit (if using the microwave method for the potatoes - otherwise your oven will already be hot).
- Heat a large oven-proof (cast iron is best) skillet over medium-high heat and add the olive oil.
- Brown the ground turkey meat, adding the onion, garlic, chopped carrots, corn, green pepper, thyme, paprika, and salt and pepper just before the turkey is cooked through.
- Cook over medium heat just until the vegetables begin to soften and the onions become translucent.
- Dissolve the cornstarch in the chicken broth and add it to the pan, along with the red wine.
- When the sweet potatoes are cooked, slice them in half and spoon the insides into a bowl.
- Add the paprika, parsley, and butter, salt and pepper, and mash until smooth.
- Smooth out the turkey mixture as much as possible and dollop the mashed sweet potatoes over the top, smoothing them out completely.
- Bake the Shepherd's Pie for about 20-25 minutes at 400 degrees Fahrenheit or until the potatoes begin to turn golden brown on top and the filling starts to bubble up around the sides of the skillet.
- Let sit at room temperature for 5 minutes before serving.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.