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Turkey Shepherd's Pie with Sweet Potato

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  • Level: Easy
  • Total: 2 hr 10 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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Mashed Sweet Potatoes:

4 to 5 medium sweet potatoes, cooked

1 cup heavy cream 

4 tablespoons unsalted butter, softened 

1 teaspoon ground coriander 

1 teaspoon ground ginger 

2 large egg yolks 

Kosher salt and freshly ground black pepper 


1/4 cup grated Parmesan

1/4 cup grated Pecorino-Romano 

1/4 cup breadcrumbs 

1 teaspoon fresh thyme leaves

Shepherd's Pie:

4 strips bacon or pancetta, diced

2 pounds ground dark meat turkey

1 Spanish onion, chopped 

1 leek, washed and small diced 

6 sage leaves, minced 

1/4 cup pine nuts 

1 1/2 tablespoons all-purpose flour 

1 tablespoon tomato paste 

1/2 teaspoon ground coriander 

1/2 teaspoon ground ginger 

2 cups chicken stock 

1 cup frozen diced carrots, thawed

Kosher salt and freshly ground black pepper 

1/2 cup chopped fresh parsley


Special equipment:
a pastry bag
  1. For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside.
  2. For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside.
  3. For the shepherd's pie: Preheat oven to 375 degrees F.
  4. Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes.
  5. Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning.
  6. Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve.