Get ready to dig into this delicious turkey and sweet potato shepherd’s pie! It’s super easy to make with just a few good-for-you ingredients including lean turkey meat, carrots, mushrooms, and peas. And it’s topped with a mouthwatering crispy layered purple and white sweet potato topping. Plus, it takes just minutes to throw together!

Easy Turkey and Sweet Potato Shepherd’s Pie Recipe

This easy-to-make, healthy one-pot recipe for sweet potato shepherd’s pie is the perfect healthy comfort food recipe!

It has all the yumminess of the traditional shepherd’s pie made with ground lamb. But for this version, I used lean turkey. Along with some hearty cremini mushrooms and lots of other veggies like carrots and peas.

I’ve also replaced the traditional mashed topping with this layered purple and white sweet potato one. It’s so crunchy delicious — and is actually easier to make. But if you’d rather go with the mashed version, I’ve included instructions below. And of course, this works with orange sweet potatoes too!

Also, this recipe can easily be made dairy and gluten-free.

Shepherd’s Pie with Sweet Potatoes Recipe Ingredients:

Ready to start cooking? Here’s what you’ll need to make this turkey and sweet potato shepherd’s pie.

  • LEAN GROUND TURKEY
  • CRIMINI MUSHROOMS
  • CARROTS
  • ONION
  • GARLIC
  • PEAS: You can use frozen or fresh peas.
  • SWEET POTATOES: You can use orange, purple or white sweet potatoes. I find that purple and white sweet potatoes are a little less sweet and pair well with this dish. But traditional orange sweet potatoes work great too.
  • FRESH THYME
  • LOW SUGAR KETCHUP: You can also use Worcestershire sauce or a combo.
  • CHICKEN BROTH
  • ALL-PURPOSE FLOUR: You can also use gluten-free flour of your choice
  • EXTRA VIRGIN OLIVE OIL
  • KOSHER SALT AND PEPPER
  • BUTTER: Or non-dairy substitute of your choice (like dairy-free butter, oil or broth) 
Layered Purple and White Sweet Potato Shepherd's Pie

A Few More Recipe Tips:

  • MAKE AHEAD: This recipe is easy to make in advance and is perfect for meal prepping! Just store the assembled dish (covered) in the refrigerator. When you’re ready to eat, just pop it in the oven.
  • SLICING SWEET POTATOES: I prefer to use a mandoline to get even, thin slices that crisp up so nicely in the oven. Just remember to watch those fingers if you use one! You can also use a knife. 
  • BAKING DISH: I made this in an baking dish. But you can make it in an oven-safe skillet or in individual servings in ramekins. I like to use individual ramekins when I am meal prepping. Just make sure to adjust the cooking time to about 10-15 minutes (it takes a little less time to cook).
  • GLUTEN-FREE: To make this recipe gluten-free, use equal amounts of gluten-free all-purpose flour.
  • DAIRY-FREE: You can also use a non-dairy substitute like dairy-free butter, oil or broth.

Looking for more easy, healthy recipes? Make sure to check these out!

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Sweet Potato Shepherd's Pie with Purple and white layered sweet potato topping

Sweet Potato Shepherd’s Pie with Turkey

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Description

Super easy and healthy comfort food! Can be made both dairy and gluten-free.

Ingredients

Units Scale

For the Filling:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 carrots, finely diced
  • 1 small onion, chopped
  • 4–5 chopped crimini mushrooms (optional)
  • 8 ounces ground (white meat) turkey
  • 1/2 teaspoon finely chopped fresh thyme
  • 2 tablespoons low-sugar ketchup (you can also use Worcestershire sauce)
  • 1 cup low-sodium chicken broth or stock
  • 2 teaspoons all-purpose flour (or gluten-free substitute for your choice)
  • 1/2 cup frozen peas, thawed
  • Kosher salt and freshly ground black pepper

For the Topping: 

  • 2 large sweet potatoes
  • 2 tablespoons butter or non-dairy substitute of your choice (like olive oil or broth)
  • Salt and pepper, to taste

Instructions

For the Filling:

  1. PREP: Preheat the oven to 425 degrees F.
  2. COOK THE VEGETABLES: Heat the oil in a medium ovenproof skillet over medium-high heat. Add the garlic, carrots, onions, and mushrooms (if using). Cook until tender and beginning to brown, about 5 minutes.
  3. ADD THE TURKEY: Add the turkey and thyme to the pan and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned.
  4. ADD KETCHUP: Stir in the ketchup (and/or Worcestershire sauce) and cook until meat is lightly caramelized.
  5. MIX TOGETHER BROTH AND FLOUR: Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes.
  6. ADD THE PEAS: Stir in the peas and season with 1/4 teaspoon salt.

For the Topping & Baking:

  1. FOR THE LAYERED TOPPING: Thinly slice two sweet potatoes. Layer over the prepared filling, baste with 2 tablespoons melted butter (or non-dairy substitute), season with salt and pepper to taste. And bake until potatoes are browned and crispy, about 40 minutes. 
  2. FOR MASHED SWEET POTATOES: Place peeled, quartered sweet potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. When done, add the butter and mash until smooth. Season with salt and pepper. Spoon the mashed potatoes over the filling. Lightly mist with nonstick cooking spray and bake until the filling is bubbly around the edges, approximately 20 minutes. 

Notes

  • MAKE AHEAD: This recipe is easy to make in advance and is perfect for meal prepping! Just store the assembled dish (covered) in the refrigerator. When you’re ready to eat, just pop it in the oven to bake.
  • SLICING SWEET POTATOES: I prefer to use a mandoline to get even, thin slices that crisp up so nicely in the oven. Just remember to watch those fingers if you use one! You can also use a knife. 
  • BAKING DISH: I made this in a baking dish. But you can make it in an oven-safe skillet or in individual servings in ramekins. I like to use individual ramekins when I am meal prepping. Just make sure to adjust the cooking time to about 10 minutes (it takes a little less time to cook).
  • GLUTEN-FREE: To make this recipe gluten-free, use equal amounts of gluten-free all-purpose flour.
  • DAIRY-FREE: You can also use a non-dairy substitute like dairy-free butter, oil, or broth.
  • Prep Time: 15 minutes
  • Cook Time: 20 – 40 minutes
  • Category: Main
  • Method: Bake

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