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Turkey Shepherd’s Pie with Sweet Potato Topping


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Turkey Shepherd’s Pie with Sweet Potato Topping


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Turkey Shepherd’s Pie with Sweet Potato Topping

An old childhood favorite of mine gets a makeover for the year 2012! The gorgeous sweet potato crust hides a healthy and delicious turkey filling, a nice change from the less-healthy ground beef of its ancestors.


  • Prep Time : 20 min
  • Cook Time : 45 min
  • Ready Time : 1 hour, 5 min




  • water
  • 6 large sweet potatoes, peeled, cut into 1⁄2-inch chunks
  • 1⁄3 cup real maple syrup, NOT pancake syrup
  • 1⁄2 teaspoon fine sea salt
  • 1⁄8 teaspoon cayenne
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 2 pounds ground turkey
  • 1 medium onion, peeled, cut into 1⁄4-inch dice
  • 3 cloves fresh garlic, minced
  • 1 1⁄2 teaspoons dried oregano
  • 1⁄2 teaspoon ground sage
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 1⁄2 cups chicken stock
  • 1 1⁄2 teaspoons cornstarch dissolved in 2 teaspoons water
  • 1 cup (6-ounces) frozen green peas
  • 11⁄2 tablespoons dark brown sugar


  1. Bring a large pot of water to a boil. Add the sweet potatoes. Boil until fork-tender, about 15-20 minutes. Drain very well. Mash with the maple syrup, salt, and cayenne. Set aside.
  2. Heat 1 tablespoon canola oil in a medium skillet over medium heat. Add the turkey in one piece, as it comes from the package. This allows for good caramelization and flavor. Once caramelized and brown, flip the turkey to sear the second side. Use a wooden spoon to break up the chunk and cook until just no longer pink in the center, about 3 minutes — not longer, since turkey dries out easily. Transfer to a bowl, chopping more with the spoon. Set aside.
  3. Add remaining 2 teaspoons canola oil to the pan. Heat. Add the onion and garlic. Use a wooden spoon to stir up the fond from the drippings. Cook until the onion caramelizes, about 6-7 minutes. Add the oregano, sage, and black pepper. Cook for 3 minutes longer, until the spices are fragrant. Add the turkey to the pan. Add the stock and dissolved cornstarch. Stir well to distribute the onions. Bring to a simmer. Cook until slightly thickened. Add the peas and cook until they are shiny, 3 minutes. Transfer to a 9 x 13-inch oven-to-table casserole dish. Spread the sweet potato in an even layer over the turkey.
  4. Preheat oven to broil. Sprinkle the top of the sweet potatoes with the brown sugar. Place the dish 3-4 inches from the heating element and broil for 5-6 minutes until the brown sugar starts to caramelize. Serve hot.


Servings Per Recipe: 12

Amount Per Serving

  • Calories: 370
  • Total Fat: 8g
  • Cholesterol: 44mg
  • Sodium: 280mg
  • Total Carbs: 74g
  •     Dietary Fiber: 10g
  • Protein: 20g


About Susie Fishbein


Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook series, Kosher by Design. Susie is a wife, mother of four children, and mother of 7 cookbooks.




5 Responses to Turkey Shepherd’s Pie with Sweet Potato Topping

  1. avatar says: ilinkella

    Shepherds pie wonderful

  2. Just got the cookbook after seeing Susie in person. I realized this recipe could be easily adapted for Passover. I’m so excited to try it!

  3. avatar says: Jeff

    Help! Bought the ingredients, all set to make for tomorrow night and read step 4. Set oven to broil. I don’t have a broiler on my oven! Make something else or high heat roast?

  4. avatar says: beverly

    I made this yesterday. I didn’t have ground turkey, so I used ground beef. I found that there was way too much liquid in both the meat and the potatoes. I think next time I will cut down on the amount of syrup in the potatoes and also on the amount of stock in the meat. Also, 6 sweet potatoes was way too much, 8 will use only 3 or 4 next time. Overall a good recipe with lots of flavor that is easy to make.

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