Turkey Shepherd’s Pie Stuffed Sweet Potato

Turkey Shepherd’s Pie Stuffed Sweet Potato

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Inspired by my Shepherd’s Pie, I made an easy and healthy, stuffed sweet potato topped with ground turkey shepherds pie filling – it was so good!

Shepherds Pie Stuffed Sweet Potatoes

Turkey Shepherd’s Pie Stuffed Sweet Potatoes

Shepherd’s pies are usually made with lamb, but this stuffed baked sweet potato-inspired pie is made with leaner ground turkey. It’s pretty straightforward: make a batch of baked sweet potato, then make a hearty, flavor-packed base using ground turkey, mushrooms, and frozen peas and carrots with aromatics and spices. When the turkey mixture is bubbly and hot, serve it over the sweet potatoes and enjoy it for dinner. For more variations, try my classic Shepherd’s Pie, Turkey Sweet Potato Shepherd’s Pieand vegetarian Portobello Shepherd’s Pie.

Turkey Shepherd's Pie Loaded Sweet Potatoes

Shepherd’s Pie Stuffed Sweet Potato Ingredients

  • Sweet potatoes: Wash and dry four small sweet potatoes.
  • Ground Turkey: Use 93% lean ground turkey and season with salt.
  • Vegetables: Onions, celery, garlic, mushrooms, frozen peas and carrots
  • Tomato Paste: Add a spoonful to the greens for a hint of tomato flavor.
  • Worcestershire Sauce for an easy flavor boost
  • Thyme: Chop a teaspoon of fresh thyme leaves.

How to Make Loaded Sweet Potatoes

  1. Sweet potatoes: Prick the sweet potatoes all over with a fork and bake for 50 to 55 minutes at 400°F. Here is mine baked sweet potato recipe. You can also cook them in slow cooker o air fryer.
  2. Turkey: Brown the ground turkey in a deep nonstick skillet over high heat. Season with a teaspoon of salt and cook until it turns brown and breaks into small pieces.
  3. Vegetables: Push the meat to the side and add the oil, onion, celery, garlic, and tomato paste. Cook the vegetables until tender, mix them into the turkey, and add the frozen vegetables, Worcestershire, and thyme.
  4. Gravy: Mix the flour and broth in a small bowl, pour over the meat, cover the pan, and simmer on low until thickened.
  5. serve: Slice the baked sweet potato and top each with a cup of the shepherd’s pie mixture.

How to Store Sweet Potatoes

Leftover stuffed sweet potatoes will keep for up to three days. You can store the turkey mixture separately from the sweet potatoes, but if you plan to take it to work for lunch, you can put it all in the same container. You can also freeze meat and vegetables for up to three months. Then just bake some potatoes and microwave the meat before serving.


  1. Potatoes: Replace sweet potatoes with russet potatoes.
  2. Dinner Ideas: Serve the turkey shepherd’s pie in a bowl of mashed potatoes o mashed cauliflower.
  3. Meat: Sublean ground chicken or beef for the turkey.
  4. Mushrooms: If you don’t like mushrooms, leave them out or substitute another vegetable, such as zucchini, squash, or cauliflower.
  5. flour: For gluten-free shepherd’s pie, use gluten-free flour.
  6. Herbal medicines: Replace the thyme with rosemary or oregano.
Shepherds Pie Stuffed Sweet Potatoes

More Stuffed Sweet Potato Recipes You’ll Love

Preparation: 10 Min

Cook: 50 Min

Total: 1 Mr

produce: 4 servings

Serving Size: 1 potatoes

  • Preheat the oven to 400°F.

  • Wash and dry the sweet potato and pierce it all with a fork. Bake sweet potatoes for 50 to 55 minutes, until tender.

  • Heat a large, deep nonstick skillet over high heat and brown the ground turkey, season with 1 teaspoon salt and cook, breaking up the meat with a wooden spoon as it cooks for about 5 to 6 minutes.

  • Reduce the heat to medium low, push the meat to the side and add the oil, onion, celery garlic, and tomato paste. Cook until vegetables are tender, about 5 minutes then stir.

  • Add the frozen vegetables, Worcestershire sauce, fresh thyme and mix well.

  • Combine the broth and flour in a small bowl and pour over the meat. Simmer, covered on low for about 5 minutes, until the flavors thicken and meld.

  • When the potatoes are ready, slice them and top each with a small cup of the turkey mixture. Eat hot.

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Serves: 1 potatoes, Calories: 401 kcal, Carbohydrates: 50 Mr, protein: 27.5 Mr, fat: 11 Mr, Saturated Fat: 2.5 Mr, Cholesterol: 84 etc, Sodium: 647.5 etc, fiber: 8 Mr, Sugar: 11 Mr