Turkey Shepherd's Pie with Sweet Potatoes

Name: Turkey Shepherd's Pie with Sweet Potatoes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 1/2 pounds sweet potatoes; 1 tablespoon extra virgin olive oil; 2 pounds ground turkey; 1 large onion; 2 large carrots; 3 ribs celery; 2 teaspoons poultry seasoning; 5 tablespoons butter; 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

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
6 servings
Calories
691 kcal
Course
Main Course
Cuisine
American

Turkey Shepherd's Pie with Sweet Potatoes

Heidi Pena

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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!

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Ingredients

Servings

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

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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.
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.
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.
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.
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.
Let sit for 5-10 minutes before serving.

Notes

adapted from Every Day with Rachael Ray October 2007
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 information provided as an estimate only. Various brands and products can change the counts.

Nutrition Information

Show Details

Serving 1serving Calories 691kcal (35%) Carbohydrates 54g (18%) Protein 53g (106%) Fat 28g (43%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Trans Fat 0g Cholesterol 206mg (69%) Sodium 779mg (32%) Fiber 10g (40%) Sugar 13g (26%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 691 kcal

% Daily Value*

Serving	1serving
Calories	691kcal	35%
Carbohydrates	54g	18%
Protein	53g	106%
Fat	28g	43%
Saturated Fat	16g	80%
Polyunsaturated Fat	2g	12%
Trans Fat	0g	0%
Cholesterol	206mg	69%
Sodium	779mg	32%
Fiber	10g	40%
Sugar	13g	26%