Shepherd's Pie with Sweet Potatoes Recipe

Ingredients

• 907 g (2 lb)sweet potatoes, peeled and cut into cubes
• 30 ml (2 tablespoons)unsalted butter (or avocado oil or ghee for a dairy-free option)
• ½ teaspoonkosher salt
• ¼ teaspoonallspice
• 15 ml (1 tablespoon)olive oil
• 1 small (approximately 150 g; 1 cup chopped)onion, chopped
• 2 small (approximately 120 g; 1 cup chopped)carrots, peeled and chopped
• 454 g (1 lb)ground turkey (or ground beef or ground chicken)
• 3 clovesgarlic, minced
• 15 ml (1 tablespoon)fresh herbs, such as rosemary and thyme, finely chopped, plus more for garnish
• 1 teaspoonpaprika
• ½ teaspoonground cumin
• ¼ teaspoonallspice
• A pinchcinnamon
• ½ teaspoonkosher salt
• ¼ teaspoonblack pepper
• 80 ml (⅓ cup)tomato paste
• 120 ml (½ cup)chicken stock
• 150 g (1 cup)frozen peas

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Boil the potatoes

   Put the sweet potatoes and ½ teaspoon salt in a medium saucepan with a lid. Add enough water to cover them by 2.5 cm (1 inch), cover and bring to the boil. Simmer for 12–15 minutes, until tender; a knife should slide in and out easily. Drain and return the potatoes to the pan.

3. 3

   Mash the potatoes

   Add the butter and mash the potatoes with a masher or fork. Stir constantly over the heat for 3–4 minutes, until the remaining water has evaporated and the mash has thickened slightly. Taste and add more seasoning if needed, then set aside.

4. 4

   Sauté the vegetables

   While the potatoes cook, heat the olive oil in a 30 cm (12-inch) cast-iron skillet over medium-high heat. Add the onion and carrots and sauté for 8–10 minutes, until softened; make sure the carrots are fully tender.

5. 5

   Cook the turkey

   Add the ground turkey and cook for about 10 minutes, breaking up large pieces with a wooden spoon, until cooked through.

6. 6

   Add herbs and spices

   Stir in the garlic, chopped thyme and rosemary, paprika, allspice, cumin, cinnamon, ½ teaspoon salt and black pepper. Cook, stirring constantly, for 1 minute.

7. 7

   Simmer the filling

   Add the tomato paste and chicken stock, then stir to combine. Simmer for 3–4 minutes, until some of the liquid has evaporated.

8. 8

   Stir in the peas

   Add the frozen peas and cook for another 1–2 minutes. Taste the filling and add more seasoning if needed.

9. 9

   Add the topping

   Spread the mashed sweet potatoes evenly over the filling, covering it completely.

10. 10

    Bake until golden

    Bake for 15–17 minutes, until the sweet potato topping is just beginning to brown. Brush with a little butter if desired, garnish with fresh herbs and serve.

What is shepherd’s pie with sweet potatoes?

Shepherd’s pie is a baked dish of savoury minced meat and vegetables covered with a mashed-potato topping. This American-style version uses ground turkey and sweet potatoes, rather than the lamb and regular potato associated with traditional British shepherd’s pie.

Turkey, tomato paste, stock and peas make a substantial, gently savoury filling, while herbs and warm spices give the dish its character. The sweet potato topping brings a soft contrast to the seasoned meat and vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 328 calories, 23g protein, 42g carbs, 8g fat.

The sweet potatoes, carrots, peas and tomato paste contribute most of the carbohydrates; the olive oil, butter and turkey contribute much of the fat, while the turkey is the main source of protein. Pair a serving with a green salad or extra non-starchy vegetables to round out the plate.

Choose the right sweet potatoes

Even cubes: cut the peeled potatoes into similarly sized pieces so they soften at about the same rate. The recipe’s knife test is a useful cue: the blade should pass through easily.

A thick mash: drain the potatoes well, then stir them over the heat as directed to evaporate residual water. This helps the topping spread over the filling without becoming loose.

Build a well-seasoned filling

Soft vegetables: give the onion and carrots the full 8–10 minutes in the pan, checking that the carrots are tender before adding the turkey. This keeps them from staying firm in the finished pie.

Layered flavour: briefly cooking the garlic, herbs and spices before adding tomato paste and stock brings them together with the turkey. Simmer until some liquid has evaporated so the filling is moist rather than soupy.

Get the topping and bake right

Even coverage: spoon the mash across the filling and spread it to the edges. A complete layer helps keep the filling in place as the pie bakes.

Light browning: bake at 220°C (425°F) for 15–17 minutes, looking for the topping to just begin to colour. The recipe does not call for a deeply browned crust, so check near the end of the baking time.

Time the components

Parallel cooking: start boiling the sweet potatoes, then prepare the filling while they cook. The potatoes need 12–15 minutes to simmer, and the assembled pie then bakes for 15–17 minutes.

Watch the cues as well as the clock: soften the carrots fully, cook the turkey through and let some liquid evaporate before adding the peas. These stages help the filling hold together under its topping.

Serve it as a complete meal

The turkey, carrots and peas make this pie a satisfying one-dish dinner. Serve it on its own or alongside a crisp green salad or steamed green vegetables for a fresh contrast.

Let portions settle briefly after baking so the filling is easier to serve neatly. Scatter over extra fresh herbs just before bringing it to the table.

Recipe notes & tips

• Cut the sweet potatoes into evenly sized cubes so they cook at a similar pace.
• Check the carrots for tenderness before adding the turkey.
• Break the turkey into small pieces as it cooks for an even filling.
• Let the filling simmer until some of its liquid has evaporated before adding the peas.
• Taste the filling before topping it and adjust the seasoning if needed.
• Spread the mash right to the edges so the filling is fully covered.

Variations

• Swap the meat: use ground beef or ground chicken in place of turkey.
• Make it dairy-free: use avocado oil or ghee instead of butter, as suggested in the ingredients.
• Change the herbs: use rosemary, thyme or a combination of both.
• Add more vegetables: stir extra peas into the filling before topping it.
• Adjust the spices: add a little more cumin or paprika to suit your preferred flavour.

Common mistakes to avoid

• Undercooked carrots: sauté them until fully softened before adding the turkey.
• Watery mash: drain the potatoes well and stir them over the heat for 3–4 minutes to evaporate excess water.
• Lumpy topping: mash the potatoes thoroughly before spreading them over the filling.
• Loose filling: simmer the tomato paste and stock mixture for 3–4 minutes so some liquid evaporates.
• Patchy topping: spread the mash evenly and cover the filling completely.
• Overbaking: check after 15 minutes and take the pie out once the topping is just beginning to brown.

How to store

Refrigerate leftovers in a covered container once cooled and eat within 3 days. Reheat portions in the oven or microwave until hot throughout.

Frequently asked questions