Sweet potato shepherd’s pie, loaded with ground turkey and lots of veggies, is the classic lightened up! Have you ever heard of a healthy shepherd’s pie? Well, you have now!

Seasoned ground turkey gets mixed with carrots, peas, corn, zucchini, squash and tomatoes, then topped with a flavorful sweet potato mash and a touch of melty cheese. The recipe makes two casseroles, one for tonight and one for the freezer.

The Best Healthy Shepherd’s Pie (Ground Turkey and Sweet Potato Mash)

Today’s recipe is a lighter version of the classic shepherd’s pie. In our version, we mix seasoned ground turkey with lots of yummy vegetables and top it off with a flavorful sweet potato mash and a touch of melty cheese!

Look at how colorful that filling is! You should always eat the rainbow to make sure you are getting the proper nutrients. Normally when you think of a shepherd’s pie, it might be something heavy and topped with more mashed potatoes than filling. But, not in this ground turkey shepherd’s pie!

On top of the filling is a thin layer of sweet potatoes that have been mashed together with red potatoes. This gives a nice balance to the dish without weighing it down. Oh, and don’t forget that cheese, my personal favorite part!

The recipe below actually makes two casseroles! If you just want to make one, halve all the ingredients. But, I highly recommend making two, one for tonight and one for dinner another night. It is super easy to just go ahead and make a double batch now, freeze one and pop it out whenever you are craving sweet potato shepherd’s pie!

Why You’ll Love This Sweet Potato Shepherd’s Pie

More filling than topping. A thin layer of mash sits on a thick, colorful layer of turkey and vegetables.
Seven vegetables in one dish. Carrots, onion, peas, corn, zucchini, yellow squash and tomatoes all go into the filling.
Two dinners from one batch. Bake one casserole tonight and freeze the second for a busy night.
A balanced mash. Sweet potatoes and red potatoes mashed together keep the topping sweet but not heavy.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Sweet potatoes: They give the topping its color and gentle sweetness. Pick firm potatoes with smooth skin and no soft spots, and cut them into even pieces so they cook at the same rate as the red potatoes.
Red potatoes: Peel two and leave the skins on the other two. Red potatoes are waxy, so they add body to the mash and keep the sweet potatoes from turning too loose.
Olive oil: A small amount for browning the turkey and softening the vegetables.
Ground turkey: Lean, mild and quick to cook. Thaw it fully before browning so it cooks evenly. Ground beef works too if you prefer a more traditional flavor.
Carrots and sweet onion: These cook first because they take the longest to soften. The onion adds sweetness and the carrots add a little bite.
Frozen peas and corn: No need to thaw. They warm through in the skillet in a couple of minutes and add pops of sweetness.
Zucchini and yellow summer squash: Diced small, they soften in the oven under the mash. Choose firm, glossy squash.
Roma tomatoes: Meaty Romas hold their shape and add moisture without making the filling watery.
Garlic, Italian seasoning, salt and pepper: Simple pantry seasonings that flavor the whole filling. Fresh minced garlic gives the best flavor.
Parsley: Stirred into the mash for a fresh, herby note and a few flecks of green against the orange topping. Dried parsley works fine here.
Colby Jack cheese: Melts smoothly over the top in the last few minutes. Cheddar or mozzarella would work if that is what you have.

How to Make Sweet Potato Shepherd’s Pie

Boil the potatoes. Bring 5 cups of water to a boil in a large pot. Add the sweet and red potato pieces, reduce the heat and simmer for about 25 minutes, until a fork slides through them easily.
Brown the turkey. Preheat the oven to 400°F. Heat 1 teaspoon of olive oil in a large skillet over medium heat and brown the turkey until no pink remains and it reaches 165°F. Move it to a plate.
Cook the vegetables. Add the rest of the oil, the onion and the carrots to the same skillet and cook for 4 to 5 minutes, until the carrots are slightly tender. Add the peas and corn and cook until warm, then take the pan off the heat.
Finish the filling. Return the turkey to the skillet and stir in the zucchini, squash, tomatoes, garlic, 1 teaspoon of salt and the Italian seasoning. Mix well.
Fill the dishes. Spread the turkey mixture evenly in the bottom of two 9×13 baking dishes. Press it down lightly with a spoon so the surface is flat and the mash has an even base to sit on.
Mash the potatoes. Drain the potatoes well, return them to the pot and mash them until mostly smooth. A few small lumps and bits of red potato skin are fine and add texture. Stir in the remaining 1/2 teaspoon salt, the pepper and the parsley.
Top and bake. Spoon the mash evenly over the filling and smooth the top. Wrap one dish tightly or cover it with an airtight lid and freeze it. Bake the other uncovered for 25 minutes, until the top is lightly browned. Sprinkle with cheese and bake 5 more minutes, until melted and bubbly. Serve warm.

Tip: Make the full recipe even if you only need one dinner. Freeze the second casserole and pop it out whenever you are craving sweet potato shepherd’s pie.

Sweet Potato Shepherd’s Pie FAQs

Can I make just one casserole? Yes. Halve all of the ingredients and bake in one 9×13 dish.
How do I freeze the second casserole? Assemble it without the cheese, let it cool, then wrap it tightly with plastic wrap or an airtight lid. For best quality, use it within 2 to 3 months.
How do I bake it from the freezer? Thaw it overnight in the refrigerator, then bake until it is hot all the way through and reaches 165°F in the center. Add the cheese for the last 5 minutes.
How long do leftovers keep? Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, or 165°F.
Can I use ground beef instead of turkey? Yes. Brown it until no pink remains and it reaches 160°F, then follow the rest of the recipe.
Do I need to peel the potatoes? Peel the sweet potatoes. For the red potatoes, peel two and leave the skin on two for a little texture in the mash.
What should I serve with it? With turkey, vegetables and potatoes in one dish, it is a full meal on its own. A simple green salad or warm bread on the side is plenty.
Why is my shepherd’s pie watery? Drain the potatoes very well before mashing, and use meaty Roma tomatoes. Zucchini and squash release a little juice as they bake, so let the casserole rest a few minutes before serving.

Ground Turkey Shepherd's Pie

Ground turkey shepherd's pie with carrots, peas, corn, zucchini, squash and tomatoes under a sweet potato and red potato mash with melted Colby Jack. One batch makes two casseroles, one for dinner and one for the freezer.

Print Recipe Pin Recipe

Ingredients

2 medium sweet potatoes peeled and cut into 1-inch pieces
4 large red potatoes 2 peeled/2 with skins cut into 1-inch pieces
2 tsp olive oil
2 lbs ground turkey thawed
4 large carrots peeled and diced
1 medium sweet onion diced
1 cup frozen organic sweet baby peas
1 cup frozen fresh sweet corn
1 large zucchini diced
1 large yellow summer squash diced
4 large Roma tomatoes diced
2 tsp fresh minced garlic
1.5 tsp salt separated
1 Tbs Italian Seasoning
1/2 tsp pepper
1 Tbs parsley
2 cup shredded Colby Jack cheese

Instructions

In a large pot, bring 5 cups of water to boil. Prepare the sweet and red potatoes. Once water boiling, add the cut potato pieces into water. Reduce heat and simmer for about 25 minutes until potatoes are soft.
Meanwhile, preheat oven to 400. In a large skillet, add 1 teaspoon of the olive oil over medium heat. Brown turkey and add to a plate on the side. In the same large skillet, add the remaining olive oil and add the onion and carrots. Cook for 4 to 5 minutes until carrots are slightly tender over medium heat. Add peas and corn and cook until warm. Remove from heat. Return ground beef to vegetable mixture. Add zucchini, squash, tomatoes, garlic, 1 tsp salt, and Italian seasoning. Mix well.
Since I'm thinking about YOU and your future dinners, this will actually provide you enough to make 2 casseroles (one for dinner tonight AND one to freeze for later use). In two 9x3x13, spread turkey mixture evenly on the bottom.
Your potatoes should be getting soft at this point. Drain the potatoes well and return them back to the pot and then mash them good. Add 1/2 tsp salt, pepper, and parsley. Mix well.
Scoop the potato mixture evenly over the top of the turkey mixture. Use a spoon to smooth the top. Wrap one dish tightly with clear wrap or apply airtight lid before freezing. For the dish you're enjoying for dinner, bake uncovered for 25 minutes until top slightly brown. Sprinkle cheese on top and return to oven for another 5 minutes until cheese has melted. Serve warm.

Made this shepherd’s pie? Leave a star rating in the recipe card and share how it turned out in the comments below. Your feedback helps other cooks.

This recipe was shared by Dana. Visit her blog, ThisSillyGirlsKitchen.com, for more recipes.