This Turkey Sweet Potato Shepherd’s Pie is loaded with vegetables and protein. The ground turkey filling is cooked with an easy flavorful gravy and mixed with easy frozen veggies. Topped with fluffy mashed sweet potatoes and then oven-baked, this is the perfect healthy and comforting weeknight dinner. Perfect as part of meal prep and easily gluten free and/or dairy-free.

A serving of turkey sweet potato shepherd's pie  on a plate with fresh rosemary and a fork. The skillet with the rest of the pie is on the table next to it.

A twist on a classic….

A few months ago, I shared the recipe for one of our family’s favorite dinners, Vegan Lentil Shepherd’s Pie. It was my own meatless, veggie-loaded twist on a classic comfort food that so many of us ate growing up. So many of you have loved it, but several of you asked for a Turkey Shepherd’s Pie and even more asked for a version with sweet potato topping…so I combined the two into one glorious dinner recipe that is sure to knock your socks off!

For real, this one is SO good! The perfect combination of flavors, the hearty ground turkey and vegetable filling compliments the slightly sweet fluffy sweet potatoes. It is downright tasty, satisfying, and full of so many healthy ingredients! This Turkey Sweet Potato Shepherd’s pie is a complete dinner in one dish. It is perfect to make as part of meal prep and can easily be made gluten free or dairy-free!

Suggested Adaptations

Make this sweet potato shepherd’s pie dairy-free by using unsweetened almond milk or oat milk. Both have worked great for me in this healthy casserole recipe!

Need gluten free? Use coconut aminos instead of soy sauce for an easy way to make this recipe gluten free!

Need this sweet potato Shepherd’s pie to be Paleo or Whole30 friendly? Use mixed vegetables without corn, use almond milk and sub coconut aminos for the soy sauce!

Up the veggies in this recipe by tossing in a handful of spinach or a cup of frozen riced cauliflower.

Sprinkle a little cheese on top before broiling for an extra amazing sweet potato topping.

Not a sweet potato fan? Use golden or Russet potatoes for the topping in this turkey casserole instead!

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

How to store and reheat this recipe

Yep! This is totally meal prep friendly and is the perfect thing to stock up on for a reheat-and-eat dinner that ticks all the boxes.

To reheat:

You can cook this turkey Shepherd’s pie with sweet potato topping ahead of time and store it in your fridge for 3 to 4 days or you can freeze it for up to a 2 months.

If you freeze your Shepherd’s pie, be sure to thaw it in refrigerator before reheating. Place frozen pie in your fridge 24-48 hours before you plant to enjoy it.

To reheat thawed Shepherd’s pie, place in a 375℉ for about 25-30 minutes or until it has an internal temperature of 165℉.

To freeze:

  • Prep, cook, and bake recipe as instructed. Make sure you bake the Shepherd’s pie in a container you can keep in the freezer.
  • Once the Shepherd’s pie is done cooking, allow it to cool completely.
  • Cover securely with foil and freeze. Enjoy within 1-2 months of freezing.

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Turkey sweet potato Shepherd's pie in a cast iron  with a spoon in it. A serving has been scooped out and there is a piece of fresh rosemary on top of the rest of the pie.
5 from 12 votes

Turkey Sweet Potato Shepherds’s Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Cuisine: American
Course: Main Course
This Turkey Sweet Potato Shepherd's Pie is loaded with vegetables and protein. The ground turkey filling is cooked with an easy flavorful gravy and mixed with easy frozen veggies. Topped with fluffy mashed sweet potatoes and then oven-baked, this is the perfect healthy and comforting weeknight dinner. Perfect as part of meal prep and easily gluten free and/or dairy-free.

Ingredients
 

For sweet potato topping

  • 2 pounds sweet potatoes, washed, peeled, and cut into cubes.
  • 2 tablespoons olive oil
  • 1/3 cup milk of choice, use unsweetened almond or oat milk for dairy free
  • 1 1/2 teaspoon kosher salt, or to taste

Turkey and veggie filling

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 pound ground turkey, or ground chicken
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoons poultry seasoning
  • 1 tablespoon soy sauce, or coconut aminos for gluten free
  • 12 ounce bag frozen mixed veggie
  • 1 cup milk of choice, use unsweetened almond or oat milk for dairy free
  • 2 tablespoons corn starch, or arrowroot starch
  • 1/2 cup broth

Instructions
 

Sweet Potato topping

  • Place potatoes into a large pot and cover with water so they are just covered. Cover the pot with a lid and bring to a boil on high heat. Cook for 10-13 minutes or until they are fork tender.
  • Once the potatoes are cooked to fork tender, drain the potatoes and add back to your hot pot. Add oil, oat milk and salt to the pot and mash until tender and fluffy. If your potatoes seem too dry for your taste, add a little more milk, oil or some veggie broth. Set aside.

Turkey & veggie filling

  • While potatoes are cooking, preheat the oven to 425℉ and heat oil in a cast iron skillet or large pot over medium heat.
  • Once hot, add onions and sauté for about 2 minutes or until onions start to turn translucent.
  • Crumble the ground turkey into the cast iron skillet and cook, breaking it up into pieces with your spoon. Cook until the turkey is cooked through and crumbly, about 5-7 minutes.
  • Add garlic powder, salt, Worcestershire sauce, poultry seasoning, and soy sauce to the skillet. Sauté for 2 minutes, stirring often.
  • Add broth and frozen vegetables to the skillet. Stir to combine.
  • In a small bowl or large measuring cup, thoroughly mix cornstarch and milk together. Make sure there are no clumps at the bottom. Add the cornstarch mixture to the skillet and bring it to a simmer. Simmer for 5 minutes or until sauce is thicker and the vegetables are warmed through.
  • Either use the cast iron skillet as your baking dish or transfer the filling into a 9" x 13" greased baking dish. Spread the filling evenly in the baking dish and then top with the mashed sweet potatoes. Spread the potatoes in an even layer, mashing them down gently with a fork to cover the filling. Bake 15 to 20 minutes until the potatoes are lightly browned on top. For a crisper potato topping, broil for 1 to 2 minutes. Garnish fresh herbs and enjoy warm.
  • Let leftovers cool completely before storing in the fridge for 3-4 days.
Calories: 260kcal, Carbohydrates: 33g, Protein: 18g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 1044mg, Potassium: 698mg, Fiber: 6g, Sugar: 6g, Vitamin A: 18270IU, Vitamin C: 8mg, Calcium: 106mg, Iron: 2mg