Turkey Sweet Potato Shepherd's Pie

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This turkey and sweet potato shepherd's pie is a vibrant, high-protein take on a classic British comfort food staple. By swapping traditional lamb for lean turkey mince and topping it with a velvety sweet potato mash, you create a dish that is both nutritious and deeply satisfying. The addition of a ripe banana into the mash may sound unconventional, but it adds a subtle depth and creamy texture that perfectly complements the savoury poultry seasoning and sharp cheddar cheese topping.

A brilliant option for a midweek meal, this wholesome recipe is packed with vitamins from fresh carrots, celery, and peas. It is particularly well-suited for those looking for a lighter alternative to red meat without sacrificing the heartiness of a homemade bake. Serve it straight from the oven for a comforting dinner that provides a balanced, protein-rich boost for the whole family.

Ingredients for Turkey Sweet Potato Shepherd's Pie

2 tablespoons EVOO (extra-virgin olive oil)
900g turkey mince or chopped leftover turkey
Salt och peppar
2 teaspoons poultry seasoning
1.1kg sweet potatoes, peeled and cubed
1 onion, peeled
2 carrots, peeled
4 celery stalks from the heart, chopped
4 matskedar (1/2 paket) smör
2 matskedar vetemjöl
475ml turkey or chicken stock
A few dashes of Worcestershire sauce
1 (275g) box frozen peas
1 very ripe banana, sliced
A few dashes of hot sauce
475ml shredded sharp yellow cheddar cheese

How to make Turkey Sweet Potato Shepherd's Pie

Förvärm ugnen till 218°C.

In a deep ovenproof skillet or a Dutch oven, heat the EVOO over high heat. Add the turkey and break it up with a wooden spoon; season with salt and pepper and the poultry seasoning. Place the sweet potatoes in a pot with water to cover. Cover the pot, bring to a boil, then salt the water and cook the potatoes for 15 minutes, or until tender.

Grate the onion and carrots directly into the skillet with the turkey. Add the celery, stir, and cook for 5 minutes. While the vegetables are cooking, heat 2 tablespoons of the butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire. Cook for a few minutes, until thickened, then add to the turkey mixture. Stir in the peas into the turkey mixture and turn off the heat.

Drain the potatoes and return the hot pot to the heat. Add the remaining 2 tablespoons of butter and melt over medium heat. Add the banana and potatoes to the pot and season with salt, pepper, and hot sauce. Mash the potatoes and banana to combine, and adjust the seasoning.

Spoon the potatoes onto the meat, and cover the potatoes with the cheese. Bake uncovered for 5 minutes to melt the cheese.

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