Turkey Shepherd’s Pie with Sweet Potato Topping

Name: Turkey Shepherd’s Pie with Sweet Potato Topping
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: American, British, Irish
Ingredients: 1 tbsp All-Purpose Flour; 1 dash Browning Sauce; 1 stalk Celery; 0.5 cup Chicken Stock; 0.75 cup Corn; 2 whole Diced Carrots; 0.5 cup Diced Onion; 1 tsp Dried Thyme; 0.25 cup Egg Replacer; 1 clove Garlic; 1 cup Green Peas; 1 tsp Ground Nutmeg; 1 lb Ground Turkey Sausage; 1.33 cups Herb Stuffing Mix; 0.33 cup Light Sour Cream; 0.5 cup Milk; 1 tbsp Olive Oil; 0.75 tsp Poultry Seasoning; 1 whole Russet Potato; 1 dash Salt & Pepper; 2 whole Sweet Potato; 1 dash Worcestershire Sauce

Dinner 🍽️Lunch 🥪 American British Irish High-Protein 💪Sugar-Free Comfort-Food

Turkey Shepherd’s Pie with Sweet Potato Topping layers juicy seasoned ground turkey and herb stuffing with tender peas, corn, and carrots, all crowned by a silky blend of sweet and russet potatoes kissed with nutmeg. The contrast of savory filling and lightly sweet, creamy mash makes it comforting and balanced. Serve for a cozy fall dinner or as a Thanksgiving-style weeknight casserole.

Prep30 mins
Cook1 hr 30 mins
Serves6
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart deep-dish casserole pan.
2

Put the sweet potato, russet potato, and carrot into separate saucepans. Add enough water to each pan to cover the vegetables. Set each pan over medium heat and bring to a boil. Cook each until tender enough to pierce with a fork, 5 to 7 minutes; drain. Set the carrots aside.
3

Transfer the drained sweet potato and russet potato to a large mixing bowl; mash lightly. Add the egg substitute and sour cream. Beat the potato mixture with an electric hand mixer on medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
4

Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture. Whisk the hot milk and flour together until smooth. When the chicken stock begins to boil, add the flour mixture and stir until it thickens. Remove from the heat and stir in Worcestershire sauce and browning sauce.
5

Spread the turkey mixture in the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the carrots, peas, and corn on top of the stuffing mix. Season with thyme, salt, and pepper. Spoon the potato mixture over the vegetables, spreading it to the edges of the dish to cover completely. Sprinkle with nutmeg.
6

Bake in the preheated oven until the top is slightly browned, about 35 minutes. Let rest for 30 minutes before serving.