Great Tastes of Manitoba

Sweet Potato Turkey Shepherd’s Pie

1 hour, 5 mins
Prep: 45 mins | Cook: 20 mins | Servings: 8

Ingredients

Topping:

  • 5 large sweet potato
  • 2 tbsp (30 mL) butter
  • 1/2 cup (125 mL) buttermilk
  • 1/4 cup (60 mL) fresh parsley, chopped
  • to taste salt & pepper

Filling:

  • 2 lb (910 g) turkey, cooked & diced
  • 1 tbsp (15 mL) olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 large carrots, chopped
  • 1 cup (250 mL) button mushrooms, chopped
  • 1 cup (250 mL) fresh or frozen peas (if using frozen, do not thaw)
  • 2 tbsp (30 mL) tomato paste
  • 1/4 cup (60 mL) BBQ sauce or ketchup
  • 1/4 cup (60 mL) all purpose flour
  • 1 cup (250 mL) turkey or chicken stock
  • to taste salt and pepper

Directions

    1. Pre-heat oven to 375°F (190°C).
    2. Lightly oil a 13″ x 9″ baking dish.
    3. Prick each potato several times with a fork and microwave no more than three at a time until tender (approximately 4 minutes for each potato).
    4. Remove skins and place potatoes in a large bowl.
    5. Add remaining topping ingredients and mash well. Set aside.
    6. In a large skillet, on medium-high, heat oil.
    7. Sauté onions until transparent, add garlic and sauté for 30 more seconds.
    8. Add carrots, mushrooms, peas and turkey. Sauté for two minutes.
    9. Add tomato paste and BBQ sauce.
    10. Add flour and blend well.
    11. Add chicken stock.
    12. Continue cooking until mixture starts to thicken, approximately 5 minutes.
    13. Remove from heat.
    14. Turn turkey mixture out into baking dish and spread evenly.
    15. Top with sweet potato topping, spreading evenly to cover the entire dish.
    16. Bake uncovered for 20 minutes or until ingredients start to bubble up the sides, and the top starts to brown.

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