Turkey and Sweet Potato Shepherds Pie

Turkey and Sweet Potato Shepherd’s Pie is a comforting, satisfying meal that combines savory ground turkey, colorful vegetables, and a creamy mashed sweet potato topping. Everything bakes together into a hearty casserole that’s perfect for a family dinner or a cozy evening at home.

This lighter take on traditional shepherd’s pie replaces the usual mashed white potatoes with naturally sweet, nutrient-rich sweet potatoes. The filling includes lean turkey, peas, carrots, green beans, and a flavorful broth-based sauce instead of a heavy cream sauce.

It’s also a wonderful way to use leftover Thanksgiving turkey. With protein, vegetables, and fiber-rich sweet potatoes in every serving, this is a complete meal that doesn’t require much preparation on the side.

Ingredients

Yield: 6 servings · Baking dish: 9-inch square or similar 2-quart dish

Sweet Potato Topping

• 2 pounds sweet potatoes, peeled and cubed
• ½ cup plain Greek yogurt
• 1 tablespoon butter
• ½ teaspoon salt
• ¼ teaspoon black pepper

Turkey Filling

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 pound 93% lean ground turkey
• 3 cups frozen peas, carrots, and green beans
• 2 tablespoons tomato paste
• 1 cup low-sodium chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat the oven. Heat the oven to 400°F and lightly grease a 9-inch square or similar 2-quart baking dish.
2. Cook the sweet potatoes. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for approximately 12–15 minutes, until fork-tender.
3. Prepare the topping. Drain the sweet potatoes thoroughly. Mash with the Greek yogurt, butter, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth and creamy. Set aside.
4. Cook the onion and turkey. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for approximately 3 minutes. Add the ground turkey and cook, breaking it into crumbles, until no longer pink and fully cooked.
5. Prepare the vegetable filling. Stir in the frozen vegetables, tomato paste, chicken broth, garlic powder, thyme, remaining salt, and remaining pepper. Simmer uncovered for 5–7 minutes, stirring occasionally, until the vegetables are heated through and the liquid has reduced slightly.
6. Assemble and bake. Transfer the turkey and vegetable mixture to the prepared baking dish. Spread the mashed sweet potatoes evenly over the filling. Bake uncovered for 20–25 minutes, until hot and bubbling around the edges.
7. Rest and serve. Remove from the oven and let the shepherd’s pie rest for approximately 5 minutes before dividing into six portions and serving.

Estimated Nutrition Per Serving

Estimated nutrition per serving, based on six servings using 93% lean ground turkey and plain, unsweetened Greek yogurt. Values may vary with ingredient brands and serving sizes. The sweet potatoes and vegetables contain naturally occurring sugars, but no sugar is added to the recipe.

Why This Recipe Is a Healthy Choice

Lean ground turkey provides complete protein, which helps support muscle maintenance and repair. Maintaining muscle becomes increasingly important as we age, and including protein-rich foods in regular meals is one practical way to support strength and healthy aging. The Greek yogurt in the topping adds additional protein and creaminess.

Sweet potatoes contribute dietary fiber, potassium, and beta-carotene, which the body can convert into vitamin A. Peas, carrots, and green beans add even more fiber, vitamins, and minerals. Together, these vegetables create a colorful, nutrient-rich meal that supports digestive health and helps make each serving satisfying.

Using a broth-based turkey filling keeps the casserole flavorful without requiring a heavy sauce. Olive oil contributes unsaturated fats, while thyme, garlic, onion, and tomato paste build savory flavor. With protein, fiber-rich vegetables, and a satisfying topping, this shepherd’s pie is a practical example of how comfort food can fit into a sustainable approach to healthy eating.

Mary’s Opinion – Taste Test

Another keeper to add to my regular meal rotation! This Turkey and Sweet Potato Shepherd’s Pie is absolutely delicious. It’s that wonderful combination of sweet and savory flavors that makes classic comfort food so satisfying.

One thing I especially appreciate is the use of Greek yogurt instead of cream or milk in the sweet potato topping. It’s such a smart substitution because it adds creaminess while giving the dish a little extra protein.

I love finding recipes like this that come so close to meeting our protein, fiber, and healthy fat goals all in one dish. There’s no need to put together several different sides to make a satisfying meal. It’s easy to prepare, tastes delicious, and leaves me feeling completely satisfied.

Another thing I love is how well it reheats the next day. The leftovers are just as satisfying, which makes this a great recipe to prepare once and enjoy for several meals. And with Thanksgiving coming up, you could easily substitute shredded leftover turkey for the ground turkey. What a delicious way to turn those holiday leftovers into a completely different meal!

This is exactly the kind of real-food cooking I enjoy—simple ingredients, wonderful flavor, and a complete meal that makes healthy eating feel easy. Definitely a recipe I’ll be making again!

Cooking Notes

Using leftover Thanksgiving turkey: Replace the ground turkey with approximately 3 cups of chopped or shredded cooked turkey. Cook the onion in olive oil, then add the turkey with the vegetables, tomato paste, broth, and seasonings. Simmer until heated through before assembling the casserole.

For a higher-protein meal: Increase the ground turkey from 1 pound to 1¼ pounds. This adds approximately 4–5 grams of protein per serving, depending on the turkey used.

Prevent a watery filling: Allow the broth to reduce during simmering. The mixture should be moist but not soupy before adding the sweet potato topping. If needed, simmer a little longer.

For creamier sweet potatoes: Drain the cooked sweet potatoes thoroughly before mashing. Excess water can make the topping too loose. Plain Greek yogurt adds creaminess and a slight tang without needing a large amount of butter.

Vegetable substitutions: Frozen mixed vegetables are convenient, but you can also use chopped mushrooms, corn, or other vegetables you have on hand. Adjust cooking time as needed.

Make-ahead option: Prepare the filling and sweet potato topping in advance, assemble the casserole, cover, and refrigerate. When baking from cold, allow extra time until the center is thoroughly heated.

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat until the center reaches 165°F. Individual portions can also be frozen for convenient future meals.