Ground turkey is combined with vegetables and an easy gravy, then topped with cheesy mashed sweet potatoes in this Turkey Shepherd’s Pie with Sweet Potatoes. It’s a great change up from the original!
If you love shepherd’s pie, check out this Shepherd’s Pie recipe or this Meatball Cottage Pie.
I know that it still feels like summer to a lot of people, but the cooler temps have hit here, which means I get to go crazy on the COMFORT FOOD!
If you can’t tell, comfort food is my favorite, and that is definitely one of the best parts of the cooler weather.
I dug back into the archives and found this family favorite – a twist on a classic. I know this Turkey Shepherd’s Pie with Sweet Potatoes isn’t actually shepherd’s pie. Traditional shepherd’s pie is made with lamb, and cottage pie is made with beef. So I’m actually not even sure what this would be called with turkey, but the name isn’t all that important. All that matters is that this is good.
The original recipe had a banana in the mashed sweet potatoes, and the first time I made it, I did try the banana. But since I wasn’t the biggest fan of it the first time around, I left the banana out this time. If you are interested in trying it with the banana, the original recipe is linked in the recipe card below.
If you want to change up your comfort food routine, this is the recipe to try!
More Comfort Food Recipes
Slow Cooker Turkey Meatloaf
Slow Simmered Short Rib Sauce with Pasta
New Mexican Red Pork Chili
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Turkey Shepherd’s Pie with Sweet Potatoes
Ingredients
- 2 1/2 pounds sweet potatoes peeled and cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 2 pounds ground turkey
- 1 large onion chopped
- 2 large carrots grated
- 3 ribs celery chopped
- 2 teaspoons poultry seasoning
- 5 tablespoons butter divided
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- few dashes Worcestershire sauce
- 8 oz frozen peas
- 1/4 cup sour cream
- 2 cups shredded sharp cheddar cheese
Instructions
- Place the sweet potatoes in a large pan and add enough cold water to cover the potatoes by about an inch. Bring to a boil, salt the water, and cook until tender, about 15 minutes. Drain, then add the potatoes back to the pot.
- Meanwhile, preheat the oven to 425ºF.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the turkey and cook, breaking it up with your spoon. When the turkey is almost cooked through, add the onion, carrots, celery and poultry seasoning. Season with salt and pepper, and cook until the vegetables start to soften, about 5 minutes.
- In a saucepan, melt 4 tablespoons of the butter. Whisk in the flour, and allow to cook for a minute. Slowly add the chicken broth, whisking the whole time to avoid clumps. Season with salt and pepper and the Worcestershire sauce. Simmer for a few minutes until thickened. Stir in the frozen peas, then remove from the heat and stir into the turkey mixture.
- Add the remaining tablespoon of butter and the sour cream to the cooked sweet potatoes. Season with salt and pepper and mash until the potatoes are free of lumps.
- Pour the turkey mixture into a 9×13-inch baking dish. Top with the mashed sweet potatoes and smooth the top. Sprinkle the cheese over the top. Bake until the cheese is completely melted, about 5 minutes.
- Let sit for 5-10 minutes before serving.
christmas says
You did not include any directions for the shredded carrots on the recipe instructions! What do we do with the carrots?
Deborah says
The carrots are added in at the same time as the onions. 🙂
Cathy - wheresmydamnanswer says
I have made this a couple times and my hubby cannot get enough of it! So easy and so DAMN good!!!