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5 from 4 votes

Turkey Sweet Potato Shepherds's Pie

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.
Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: frozen mixed veggies, ground turkey, sweet potato
Servings: 8 servings
Calories: 260kcal


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


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