Turkey and Sweet Potato Shepherds Pie

1 review, 4 star(s). 100% would make again

Ready in 1 hour

Excellent use of leftover turkey chopped fine in a food processor. Leftover cooked vegetables can be used too.


1 lb Yukon Gold potatoes; peeled and cut into chunks
1 lb sweet potatoes; peeled and cut into chunks
2 cloves garlic; thinly sliced
1/2 cup milk; hot
4 cups ground turkey; cooked
1 tablespoon olive oil
1 onion; chopped
1 carrot; diced
1 cup corn
1 cup peas
3/4 cup ketchup
3/4 cup tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon hot red-pepper sauce; optional

Original recipe makes 6 Servings

Original recipe makes 6 Servings Servings


You've adjusted the recipe from 6 Servings (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6 Servings. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

1. Cook potatoes, sweet potatoes and garlic in a large saucepan of boiling water, until tender. Drain well. Mash with hot milk and season with salt and pepper.

2. Heat oil in a large, deep, non-stick skillet, on medium heat. Add onion and carrot and cook gently for 5 to 8 minutes, or until tender. Add peas, corn, and turkey to the skillet and heat thoroughly. Add tomato sauce and ketchup, then bring to a boil. Stir in Worcestershire, soy, and hot pepper sauces.

3. Place turkey mixture in a lightly oiled 8-inch square baking dish. Spread with mashed potatoes. Place on a large baking sheet and bake in a preheated 350F oven for 30 to 40 minutes, or until very hot and crusty on top.

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This wasn't bad but needed some work. Despite adding more garlic and garlic cream cheese the potatoes were bland. I'd probably add more sweet potato instead of russets. Added the hot sauce but would add more. Will make again but it will need more flavour.
punkie569 4y ago

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