Sweet Potato Shepherd’s Pie

Print Recipe
Chef Alain Bosse, Saltscapes


4 large sweet potatoes, peeled
1/4 cup (50 mL) butter
1/4 cup (50 mL) milk
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
2-3 cloves garlic, minced
1 medium onion, diced
2 lb (900 g) ground turkey
2 cups (500 mL) chopped carrots
2 tbsp (30 mL) flour
1/4 cup (50 mL) chicken stock
2 14 oz (400 g) cans peas, drained
2 14 oz (400 g) cans corn, drained
1 14 oz (400 g) can yellow beans, drained
1 14 oz (400 g) can green beans, drained
6 oz (170 g) crumbled feta


Boil sweet potatoes in large pot of water until tender. Drain and mash together with butter, milk, salt and pepper. Set aside.

In large skillet, add olive oil and butter; sauté garlic and onion, then add ground turkey, and salt and pepper to taste, cooking until turkey is no longer pink.

Parboil carrots: cook in boiling water for 10 minutes, or until they start to soften.

In a cup, whisk flour with chicken stock until smooth; gradually add to turkey, stirring 2 to 3 minutes, or until sauce thickens.

Spread turkey mixture in bottom of a 9x13" baking dish. Top with vegetables, feta, then mashed sweet potatoes. Bake for 55 to 60 minutes at 350°F (180°C) until heated through.

Makes 6 servings.

Note: This casserole freezes well.
Print Recipe