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Turkey and Sweet Potato Shepherd’s Pie
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • Saucepan
  • Potato masher
  • Baking dish

Ingredients
  

  • 1 lb ground turkey
  • 2 large sweet potatoes, peeled and cubed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp butter
  • 1/4 cup milk
  • 1/2 cup shredded cheddar cheese

Instructions
 

  • Preheat the oven to 400°F. Place the sweet potato cubes in a pot, cover with water, and bring to a boil. Cook for 12-15 minutes until tender, then drain.
  • While the sweet potatoes cook, heat a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink, about 6-7 minutes.
  • Add the onion, carrots, and garlic to the skillet. Cook for 4-5 minutes until the vegetables begin to soften.
  • Stir in the tomato paste, thyme, salt, and pepper. Pour in the chicken broth and add the frozen peas. Simmer for 5 minutes until the mixture thickens slightly.
  • Mash the drained sweet potatoes with the butter and milk until smooth. Spread the turkey filling evenly in a baking dish, then spoon the sweet potato mash over the top.
  • Sprinkle the shredded cheddar cheese over the mash. Bake for 15-20 minutes until the topping is lightly golden and the filling is bubbling at the edges.

Notes

For the smoothest sweet potato topping, mash while the potatoes are still hot and add the milk a little at a time. If you want to prep ahead, make the filling up to two days in advance and store it in the fridge, then top with fresh mashed sweet potatoes before baking. Leftovers keep well in the fridge for three days and reheat nicely in the oven at 350°F to keep the topping from drying out.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Saucepan, Potato masher, Baking dish