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Turkey sweet potato shepherd’s pie in a baking dish

Turkey & Sweet Potato Shepherd’s Pie

This turkey and sweet potato shepherd’s pie is cozy, hearty, and full of flavor—a lighter take on classic comfort food the whole family will love.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 1½ pounds sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1 cup frozen peas
  • 1 tablespoon tomato paste
  • 1 cup low-sodium chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • ¼ cup plain Greek yogurt
  • 1 tablespoon butter optional

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Boil sweet potatoes in salted water until fork-tender, about 12–15 minutes. Drain and mash with Greek yogurt, butter (if using), salt, and pepper. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned.
  4. Add onion, garlic, and carrots. Cook for 4–5 minutes until softened.
  5. Stir in tomato paste, thyme, smoked paprika, salt, and pepper.
  6. Pour in chicken broth and simmer for 5–7 minutes until slightly thickened.
  7. Stir in peas, then transfer mixture to prepared baking dish.
  8. Spread mashed sweet potatoes evenly over the top.
  9. Bake uncovered for 25–30 minutes until heated through and lightly golden on top.

Notes

  • Swap ground turkey for ground chicken.
  • Add mushrooms for extra depth of flavor.
  • Sprinkle a little grated Parmesan on top before baking.
  • Make individual portions in ramekins.