Easy Kosher Ground Turkey And Sweet Potato Shepherd’s Pie

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I started making this shepherd’s pie about five years ago when I was trying to lighten up some of our family’s favorite comfort foods. The traditional version uses ground lamb and regular potatoes, but I’ve found that ground turkey works beautifully here, and the sweet potato topping adds this wonderful natural sweetness that pairs perfectly with the savory filling.

The key to making this dish shine is browning the turkey properly. Don’t crowd the pan, and let it get some good color before you stir it. This creates those little caramelized bits that give the whole dish so much more flavor. I also like to add a splash of red wine if I have it open, though it’s completely optional. The vegetables need to cook down until they’re soft and sweet, which takes patience but it’s worth it.

Getting the Perfect Turkey Base

What I love about this version is how the sweet potatoes create this gorgeous golden top when they bake. They’re naturally creamy without needing any dairy, which keeps the dish completely kosher. I mash them with a little olive oil and some fresh herbs, usually thyme or rosemary from my garden. The texture contrast between the fluffy potatoes and the hearty filling underneath is perfect.

Sweet Potato Topping Secrets

This makes an excellent weeknight dinner because you can assemble it ahead of time and just pop it in the oven when you’re ready. I often serve it with a simple green salad dressed with lemon vinaigrette, or some roasted Brussels sprouts. It’s also wonderful for hosting because it feeds a crowd and looks impressive when you bring it to the table.

Easy Kosher Ground Turkey And Sweet Potato Shepherd's Pie - American recipe
I started making this shepherd's pie about five years ago when I was trying to lighten up some of our family's favorite comfort foods. The traditional version uses ground lamb and regular potatoes, but I've found that ground turkey works beautifully here, and the sweet potato topping adds this wonderful natural sweetness that pairs perfectly with the savory filling. The key to making this dish shine is browning the turkey properly. Don't crowd the pan, and let it get some good color before you stir it. This creates those little caramelized bits that give the whole dish so much more flavor. I also like to add a splash of red wine if I have it open, though it's completely optional. The vegetables need to cook down until they're soft and sweet, which takes patience but it's worth it. What I love about this version is how the sweet potatoes create this gorgeous golden top when they bake. They're naturally creamy without needing any dairy, which keeps the dish completely kosher. I mash them with a little olive oil and some fresh herbs, usually thyme or rosemary from my garden. The texture contrast between the fluffy potatoes and the hearty filling underneath is perfect. This makes an excellent weeknight dinner because you can assemble it ahead of time and just pop it in the oven when you're ready. I often serve it with a simple green salad dressed with lemon vinaigrette, or some roasted Brussels sprouts. It's also wonderful for hosting because it feeds a crowd and looks impressive when you bring it to the table.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 lbs ground turkey preferably 93% lean
  • 1 large yellow onion diced
  • 3 medium carrots diced
  • 3 celery stalks celery diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup frozen peas
  • 2 tbsp fresh thyme or 2 tsp dried
  • 1 tbsp fresh rosemary chopped, or 1 tsp dried
  • 1 cup chicken broth kosher
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
For the sweet potato topping
  • 3 lbs sweet potatoes peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh chives chopped

Method
 

Prepare the sweet potatoes
  1. Preheat oven to 400°F. Place cubed sweet potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt and bring to a boil.
  2. Cook for 15-20 minutes until fork-tender. Drain well and let sit for 2-3 minutes to allow excess moisture to evaporate.
  3. Mash sweet potatoes with olive oil, salt, and pepper until smooth but not pureed. Stir in chives and set aside.
Make the turkey filling
  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey, breaking it up with a spoon.
  2. Cook without stirring for 3-4 minutes to brown, then break up and continue cooking until no longer pink, about 6-8 minutes total.
  3. Add onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened.
  4. Add garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  5. Stir in tomato paste and cook for 2 minutes. Add chicken broth, scraping up any browned bits from the bottom of the pan.
  6. Simmer for 5-7 minutes until liquid reduces slightly. Stir in frozen peas and season with salt and pepper.
Assemble and bake
  1. Transfer turkey mixture to a 9x13 inch baking dish, spreading it evenly.
  2. Spoon sweet potato mixture over the turkey, spreading gently with a spatula. Use a fork to create ridges on the surface for extra browning.
  3. Bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
  4. Let rest for 10 minutes before serving to allow the layers to set.

Notes

This dish can be assembled up to 2 days ahead and refrigerated. Add 10-15 minutes to the baking time if cooking from cold. Leftovers keep for up to 4 days in the refrigerator and can be reheated in the oven at 350°F.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 485mg 21%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.
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