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 family meal made in only one skillet, in 40 minutes or less!
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.
The red wine can be substituted for an equal amount of chicken broth (and small splash of red wine vinegar, if desired).