Sweet Potato Turkey Shepherd’s Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 1/2 lb sweet potatoes, peeled and cubed
• 3 tbsp unsalted butter
• 1/3 cup milk (or broth)
• 1/4 cup plain Greek yogurt or sour cream
• 1 egg yolk (optional, for richer topping)
• 1 1/2 lb ground turkey
• 2 tbsp olive oil
• 1 onion, 2 carrots, 2 celery stalks, all diced
• 3 cloves garlic, minced
• 1 cup frozen peas, 1 cup frozen corn
• 2 tbsp tomato paste
• 1 1/2 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Optional: 1/4 cup shredded sharp cheddar or Parmesan, chopped parsley

Do This

• 1. Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish.
• 2. Boil sweet potato cubes in salted water for 15 to 20 minutes until very tender; drain well.
• 3. Mash potatoes with butter, milk, yogurt or sour cream, egg yolk (if using), salt, and pepper until smooth; set aside.
• 4. In a large skillet, sauté onion, carrots, and celery in olive oil until softened; add garlic and cook briefly.
• 5. Add ground turkey, cook until browned, then stir in tomato paste, herbs, smoked paprika, Worcestershire, salt, and pepper.
• 6. Sprinkle flour over turkey mixture, cook 1 minute, then stir in broth, peas, and corn; simmer until thick and saucy.
• 7. Spread turkey filling in baking dish, top with mashed sweet potatoes, fluff with a fork, add cheese if using, and bake 20 to 25 minutes until bubbling and lightly browned.

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Why You’ll Love This Recipe

• Comforting and hearty, with a cozy balance of sweet potato creaminess and savory turkey filling.
• Lighter than traditional shepherd’s pie thanks to lean ground turkey and nutrient-packed sweet potatoes.
• Perfect make-ahead meal for weeknights or meal prep; reheats beautifully.
• Easy to customize with your favorite vegetables, herbs, or cheese.

Grocery List

• Produce: Sweet potatoes, yellow onion, carrots, celery, garlic, fresh parsley (optional).
• Dairy: Unsalted butter, milk (or milk alternative), plain Greek yogurt or sour cream, egg (for yolk), shredded sharp cheddar or Parmesan (optional).
• Pantry: Ground turkey, olive oil, frozen peas, frozen corn, tomato paste, Worcestershire sauce, all-purpose flour, low-sodium chicken broth, dried thyme, dried rosemary, smoked paprika, salt, black pepper.

Full Ingredients

Sweet Potato Topping

• 2 1/2 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch cubes
• 3 tablespoons unsalted butter
• 1/3 cup milk (or chicken broth for a lighter option)
• 1/4 cup plain Greek yogurt or sour cream
• 1 large egg yolk (optional, for richer, more golden topping)
• 1/2 teaspoon fine sea salt (or 3/4 teaspoon kosher salt)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder (optional, for extra savoriness)

Turkey Filling

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 1/2 pounds ground turkey (about 93% lean)
• 1 1/4 teaspoons kosher salt (or 3/4 teaspoon fine salt), divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons tomato paste
• 1 1/2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed between fingers
• 1/2 teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 bay leaf (optional)
• 1 cup frozen peas (no need to thaw)
• 1 cup frozen corn kernels (no need to thaw)

Assembly and Optional Garnish

• 1/4 cup shredded sharp cheddar or Parmesan cheese (optional, for topping)
• 1 tablespoon olive oil or melted butter (optional, for drizzling over the top)
• 2 tablespoons chopped fresh parsley or chives, for garnish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your dish

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch (3-quart) baking dish with a bit of olive oil, butter, or nonstick spray. Set aside.

This is also a good time to gather and measure out all your ingredients, dice the vegetables, and peel and cube the sweet potatoes. Having everything ready will make the cooking process smoother and more enjoyable.

Step 2: Cook the sweet potatoes

Place the peeled, cubed sweet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce the heat to a gentle boil and cook for 15 to 20 minutes, until the sweet potatoes are very tender when pierced with a fork.

Drain the sweet potatoes thoroughly in a colander, letting excess steam escape for 2 to 3 minutes. Dry potatoes mash more easily and give you a fluffier topping, so do not skip this brief steaming-off step.

Step 3: Make the creamy sweet potato mash

Return the drained sweet potatoes to the warm pot. Add the butter, milk, and Greek yogurt or sour cream. Mash with a potato masher until mostly smooth. For an extra silky topping, you can use a hand mixer on low, but avoid over-mixing which can make the potatoes gluey.

Stir in the egg yolk (if using), salt, pepper, and garlic powder. Taste and adjust seasoning as needed. The mash should be well seasoned and slightly looser than your typical mashed potatoes since it will firm up as it bakes. Cover the pot and set aside while you prepare the turkey filling.

Step 4: Sauté the vegetables and brown the turkey

In a large, deep skillet or wide saucepan, heat 2 tablespoons olive oil over medium heat. Add the diced onion, carrots, and celery, plus a pinch of salt. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables soften and the onion turns translucent.

Add the minced garlic and cook for another 30 seconds, just until fragrant. Increase the heat to medium-high and add the ground turkey, breaking it up with a wooden spoon. Sprinkle with about half of the salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the turkey is no longer pink and lightly browned in spots. If there is a lot of excess fat or liquid, carefully spoon off some, leaving enough to keep the pan moist.

Step 5: Build the savory sauce and add vegetables

Reduce the heat to medium. Stir in the tomato paste, Worcestershire sauce, dried thyme, rosemary, and smoked paprika. Cook for about 1 minute to toast the herbs and caramelize the tomato paste; this deepens the flavor.

Sprinkle the flour evenly over the turkey mixture. Stir well and cook for another 1 minute. Slowly pour in the chicken broth</strong) while stirring, scraping up any browned bits from the bottom of the pan. Add the bay leaf if using, along with the remaining salt and pepper.

Bring the mixture to a gentle simmer. Stir in the frozen peas and corn. Simmer, stirring occasionally, for 5 to 7 minutes until the sauce thickens into a rich, spoonable gravy that coats the turkey and vegetables. Remove and discard the bay leaf. Taste the filling and adjust seasoning if needed; it should be nicely savory to balance the sweetness of the potatoes.

Step 6: Assemble the shepherd’s bake

Transfer the turkey filling to the prepared baking dish, spreading it out in an even layer and pressing it lightly into the corners. Give your sweet potato mash a quick stir, then spoon dollops over the top of the filling.

Use a spatula or the back of a spoon to gently spread the sweet potatoes into an even layer, sealing all the way to the edges of the dish to help prevent bubbling over. For extra texture and browning, lightly drag a fork across the surface to create ridges.

If using, sprinkle the shredded cheddar or Parmesan over the top. You can also drizzle a tablespoon of olive oil or melted butter over the surface for added richness and color.

Step 7: Bake until bubbling and golden

Place the assembled dish in the preheated oven and bake at 400°F (200°C) for 20 to 25 minutes, until the filling is hot and bubbling around the edges and the sweet potato topping is lightly golden in spots.

If you prefer a deeper color on top, you can switch the oven to broil on high for an additional 2 to 3 minutes, watching very closely so it does not burn.

Remove the dish from the oven and let it rest for 10 minutes. This rest time helps the layers set up slightly, making it easier to scoop and serve. Just before serving, sprinkle with chopped fresh parsley or chives for a fresh, bright finish.

Pro Tips

• Dry your sweet potatoes well: After boiling, let them steam off in the colander for a few minutes. Less moisture equals a fluffier, more stable topping.
• Season generously: Both the filling and the mash should taste good on their own. Taste as you go and adjust salt, pepper, and herbs.
• Use the right pan size: A 9×13-inch dish gives you a nice ratio of filling to topping. A smaller dish will make the layers too thick and may require extra baking time.
• Make it ahead-friendly: Assemble completely, cover tightly, and refrigerate for up to 24 hours. Add about 10 extra minutes to the baking time if going straight from the fridge to the oven.
• Prevent overflow: If your dish is very full, place it on a rimmed baking sheet to catch any bubbling juices.

Variations

• Dairy-free: Use olive oil or vegan butter in the mash, swap milk for unsweetened almond or oat milk, and skip the cheese and yogurt/sour cream or use dairy-free alternatives.
• Extra-veg version: Add finely chopped mushrooms, diced bell pepper, or spinach to the turkey filling for more vegetables and extra flavor.
• Spicy twist: Add a pinch of red pepper flakes or a finely chopped jalapeño to the filling, and increase the smoked paprika for a bit more warmth.

Storage & Make-Ahead

Let the shepherd’s bake cool to room temperature before storing. Cover the baking dish tightly with foil or transfer leftovers to airtight containers. Refrigerate for up to 4 days.

To reheat individual portions, microwave on medium power for 2 to 3 minutes, stirring halfway, until hot. To reheat the whole dish, cover with foil and bake at 350°F (175°C) for 20 to 25 minutes, or until heated through.

For longer storage, you can freeze the assembled, unbaked casserole (well-wrapped) for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding 10 to 15 minutes to the bake time if still quite cold in the center.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without optional cheese): about 410 calories, 27 g protein, 15 g fat, 44 g carbohydrates, 7 g fiber, 9 g sugar, and 720 mg sodium. Values will vary based on exact ingredients and brands used, and whether you include cheese or additional toppings.