This Shepherd’s Pie recipe with Thanksgiving-inspired flavors is delicious all year long. A layer of veggies is layered over savory turkey, a small amount of stuffing, and a fluffy sweet potato concoction. lack the time to make something from scratch? Then just use the leftovers from your Thanksgiving dinner! The ground turkey mixture can be replaced with chopped, cooked turkey and your own gravy. Vegetable leftovers substantially shorten preparation time.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 large russet potato, peeled and cubed
- 2 large carrots, peeled and diced
- ¼ cup egg substitute
- ⅓ cup light sour cream
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 pound ground turkey
- ½ cup chopped onion
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 1 teaspoon crumbled dried thyme
- ¾ teaspoon poultry seasoning
- ½ cup chicken stock
- ½ cup hot milk
- 1 tablespoon all-purpose flour
- 1 dash Worcestershire sauce
- 1 dash browning sauce
- 1 ⅓ cups herb-seasoned stuffing mix
- 1 cup peas
- ¾ cup corn
- ½ teaspoon crumbled dried thyme
- salt and ground black pepper to taste
- 1 teaspoon ground nutmeg
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart, deep-dish casserole pan.
- Place the sweet potato, russet potato, and carrot each in separate saucepans. Pour enough water into each saucepan to cover the vegetables. Place each saucepan 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.
- Place the drained sweet potato and russet potato in a large mixing bowl; mash lightly. Add the egg substitute and sour cream. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
- 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 together the hot milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce and browning sauce.
- Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the carrots, peas, and corn atop the stuffing mix. Season with thyme, salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg.
- Bake in preheated oven until top is slightly browned, about 35 minutes. Allow to rest 30 minutes before serving.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 9 g |
| Protein | 24 g |
| Saturated Fat | 3 g |
| Sodium | 566 mg |
| Sugars | 14 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I like things just a bit outside of the box and this recipe hit that button for me, so I just had to give it a try. We thought each layer was very good on it’s own and together they all played well. We really enjoyed this holiday inspired twist on an old favorite.
Added 2 cups broth instead of 1/2 cup and just added enough corn starch/ water to thicken. . Added mushrooms at the end. I did not use stuffing mix to make gluten free.
Loved this. Used leftover turkey from Christmas dinner.
This was pretty tasty and easy to make despite the longish ingredient list. Made a few changes based on what I had on hand- I did only sweet potatoes for the topping and no celery but used a bit of celery salt, didn’t have browning sauce or peas. Subbed green beans for peas. FYI I wasn’t sure if you were supposed to pre make the stuffing or not – I didn’t so added a tad more chicken stock than called for and it ended up fine. Will definitely make this again.
This was good, but giving 4 stars because I think it could have used a bit more of the “gravy”. Next time I will make more as I prefer it to not be quite so dry. I used leftover cut up turkey rather than ground turkey. I liked the flavor a lot.
I thought that this turned out great. For a time saver I used jarred gravy, but otherwise as stated. It will be great for hot lunches at work this week!!
I’m giving this three stars because we liked the taste. However, if I were to make it again, I’d make alot of changes. First question: why all the pots? Why cook the sweet potato and the russet potato separately, and then, in step 3, put them in a bowl together and mix? I don’t get that. So, you’ve got three pots there, then the pan where you cook the turkey, then the casserole dish that you bake it in. I’m not a new cook – been cooking over 40 years, but I don’t care for recipes that are this labor-intensive. Next time I make it, I plan to buy some fat free turkey or chicken gravy, add it to the cooked or ground turkey, then assemble as directed. Done.
This was awful! It sounded good, but what a waste of time and raw materials! I really couldn’t eat it! It took forever to put it together and what a disappointment. The directions are very confusing! I don’t usually comment on recipes, but I had to this time. I used leftover turkey, chopped up. Overall, wished I had never wasted my good stuff on it.
I made a few changes to this so it would be a little more calorie wise. I liked it, but it was a bit bland so I kicked it up with chilies and cinnamon instead of nutmeg.
This is a great recipe. I will be making this again.
Taste is good, but too dry. I’ll try it again but will make some changes.
Surprisingly delicious. Takes a while to prepare but worth it.
very good! skipped the egg, white potato, and sour cream in the sweet potato top, otherwise made as prepared. My son (20 months old) loved it, the sweet potato top really is a nice compliment to the dish. Will make again.
We did enjoy this dish but it was a little dry. I also didn’t like the amount of dishes it took to prep this. I used a frozen small mixed vegetable blend instead of the fresh carrots which had the peas and corn already in it also. The nutmeg sprinkled on top of the sweet potatoes was a nice touch though.
SO YUMMY. All that was missing was a side of cranberry sauce. i used canned vegges and did not have celery or browning sauce and it still came out great. best recipe i have even got from this site.
We used leftover stuffing and turkey from Thanksgiving… AWESOME! 🙂
Quite a bit of work but a tasty dish. Turned out a bit dry so I added some turkey gravy and the left overs disappeared!
Different and good! I used a real egg, ground turkey breast, Jameson’s sodium free chicken soup base instead of canned stock, whole wheat flour and the rest was the same. We were skeptical, but it’s a winner! I love the idea of Shepard’s Pie and Angel Food cake on Christmas Eve!! Can’t wait to start that tradition. Thanks for sharing:)
On the dry side.
I made this for dinner last night and it was so good that I had to write my first review about it! What a yummy comfort food type meal- its like Thanksgiving in a casserole! The only reason I didn’t give it 5 stars is because it was quite the lengthy process putting it all together, but worth it in the end.
This was pretty good. I found the texture and flavor good but not fantastic. I’ve made a healthy vegetarian version which is just as good. I didn’t have the browning sauce of worcestershire so perhpas it would have been better with those added. It did make a fair amount and looked good out of the oven.