Sweet Potato Turkey Shepherd’s Pie

Hi everyone! I hope you are all having a wonderful weekend and enjoying Spring! While it may officially be Spring, it sure doesn’t feel like it here in New England! It’s feeling very much like Winter with high temperatures expected only in the low 20’s where I live today. As much as I would love to start eating salads and warm weather feeling foods, I’m still craving the comfort foods that go along with cold weather. This Shepherd’s Pie has been a favorite this season.




  • 1 pound ground turkey
  • 1 1/2 pounds sweet potatoes. Peel and cut into small chunks
  • 1 1/2 cups chopped zucchini (I chop them very into very small pieces)
  • 1 1/2 cups chopped carrots
  • 1/2 cup frozen corn
  • 1/2 cup chopped onion
  • 2 garlic cloves
  • 8 ounce can of tomato sauce
  • 1/4 cup of water
  • 1/4 cup of milk ( I use almond milk or chicken broth)
  • 2 tbsp Worcestershire sauce
  • Black pepper as desired


  1. In a medium saucepan, cook sweet potatoes , covered in lightly salted boiling water for 15-20 minutes, or until potatoes are tender
  2. Preheat the oven to 375 degrees F.
  3. Mash potatoes with a masher or in a mixer on low speed. Gradually add milk or broth and a little salt, mashing until the mixture is light and fluffy. Cover and keep potatoes warm.
  4. In a large skillet cook turkey, garlic and onion over medium heat until meat is brown. Drain turkey if needed. Stir in zucchini, carrots, corn and water. Bring to a boil and reduce heat. Simmer, covered until vegetables are tender, about 5-10 minutes.
  5. Add tomato sauce, Worcestershire sauce, and pepper to the turkey mixture and heat through.
  6. Spoon turkey mixture into a 1 1/2 quart dish, spreading evenly. Spoon mashed sweet potato on top of the turkey mixture.
  7. Bake, uncovered for 20-25 minutes or until heated through.

This version makes about 4-6 servings. A great option is to double it and freeze half of the turkey mixture for a later date.



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