Turkey Shepherd's Pie with Sweet Potatoes

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!

Course Main Dish

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 691kcal

Author Deborah Harroun

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.
2 1/2 pounds sweet potatoes
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.
1 tablespoon extra virgin olive oil, 2 pounds ground turkey, 1 large onion, 2 large carrots, 3 ribs celery, 2 teaspoons poultry seasoning
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.
5 tablespoons butter, 4 tablespoons all-purpose flour, 2 cups chicken broth, few dashes Worcestershire sauce, 8 oz frozen peas
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.
1/4 cup sour cream
Pour the turkey mixture into a 9x13-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.
2 cups shredded sharp cheddar cheese
Let sit for 5-10 minutes before serving.

Notes

adapted from Every Day with Rachael Ray October 2007

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition