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I am always looking for a healthy twist on a classic. This Sweet Potato Turkey Shepherd's Pie is loaded with tons of vegetables and topped with sweet potato

Sweet Potato Turkey Shepherd’s Pie

Author Lauren


  • Sweet potato mash:
  • 1-1/2 lbs sweet potatoes peeled, diced
  • 3 cloves garlic
  • 1/4 cup fat free chicken broth
  • 1/2 cup 1% milk
  • 2 tbsp reduced fat sour cream
  • salt and pepper to taste
  • Turkey filling:
  • 1 lb lean ground turkey
  • 1 tsp olive oil
  • 1 medium onion diced
  • 1 celery stalk chopped
  • 2 cloves garlic diced
  • 8 oz mushrooms diced
  • 10 oz frozen mixed vegetables
  • 2 tbsp flour
  • 1 cup low-sodium chicken broth
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary
  • salt and pepper


  • Preheat oven to 400 degrees. Peel and boil the sweet potatoes and garlic in water until soft. Drain the potatoes. Mash with chicken broth, milk, sour cream, salt and pepper. In a large sauté pan brown the turkey. Once the turkey is cooked, set aside on a plate lined with paper towels. Add the olive oil to the pan, then add the onion and celery. Season with salt and pepper. Cook about 12 minutes, until celery is soft. Add the garlic and mushrooms, sauté another 3-4 minutes. Add the flour, salt and pepper and mix well. Add in the frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low for about 5-10 minutes. Pour into an oven safe dish and top with the mash potatoes. Bake for 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.