Sweet Potato and Turkey Shepherd's Pie
A hearty, filling dish, this twist on classic Shepherd's Pie is perfect for family dinners.


Sweet Potato Parmesan Topping

  • 4-5 medium sweet potatoes
  • ¼ cup brown sugar
  • ¼ cup butter
  • ½ teaspoon salt
  • ⅔ cup grated Parmigiano-Reggiano cheese

Turkey Filling

  • 2 pounds ground turkey
  • 3 tablespoons olive oil, divided
  • 2 cups yellow onion, diced
  • 2 teaspoons salt, divided
  • 3 cups button mushrooms, quartered
  • 1 tablespoon garlic, minced
  • 1 teaspoon ground chipotle
  • 2 teaspoons smoked paprika
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 8 ounces tomato sauce
  • 10 ounces frozen spinach
  • 1 cup water

See Also:  Sweet Potato Butter


  1. For the topping: Peel the sweet potatoes, and cut into rough 2-inch chunks. Place in a medium saucepan and cover with water. Bring to a boil, reduce to a simmer and cook until potatoes are very tender.
  2. Drain the potatoes and return them to the pan. Place the pan over low heat and add the butter, brown sugar and salt. Using a fork, mash the potatoes so that they are nearly smooth, and the butter and sugar are fully incorporated. Set aside.
  3. Make the filling: In a 12-inch saute pan or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the onion and 1 teaspoon of salt. Sweat for about 5 minutes, or until onions are translucent. Push onions to edge of pan and force them into a tight mound.
  4. Add 1 tablespoon of olive oil and mushrooms to hot pan. Allow them to site and caramelize for about 1 minute. Resist the urge to shake the mushrooms around, as letting them brown will help develop flavor. After 2 minutes, stir together the onions and mushrooms, making sure to scrape any browned bits from bottom of pan.
  5. Transfer the onion-mushroom mixture to a plate, and add final tablespoon of olive oil to the pan. Add the turkey, breaking it up with a spatula. Season the turkey with the remaining salt, garlic, chipotle powder, paprika, turmeric and cumin. Allow the turkey to brown and the spices to toast for about 4 minutes.
  6. Stir in the onion mixture, tomato sauce, spinach and water. Let this all cool down until it’s very thick and saucy. Remove from heat.
  7. Assemble and bake: Heat oven to 350 degrees. Spread the turkey mixture onto the bottom of a 10-by-12-inch baking dish. Spoon the sweet potato over the top so that it’s in an even layer. Sprinkle with cheese.
  8. Bake for 1 hour uncovered. Allow it to cool for about 10 minutes before serving.


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