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This is a great twist on a basic shepherd's pie that has a ton of flavor with butternut squash, ground turkey, and sweet potatoes. A lighter, but still hearty version of a great comfort food! Also very adaptable depending on what you have on hand.


Recipe Summary

1 hr 7 mins
1 hr 22 mins
15 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Place squash halves on a baking sheet. Brush insides with about 1 tablespoon olive oil and season with salt and pepper.

  • Bake in the preheated oven until squash is tender enough to scoop out and mash, about 30 minutes. Leave oven on.

  • Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

  • Heat 1 tablespoon oil in a skillet over medium-high heat; stir in onion and garlic. Season with salt and pepper. Saute until onion has softened and browned, 5 to 7 minutes.

  • Remove 1/3 of the onion-garlic mixture. Add ground turkey to the skillet with the rest of the onions. Saute until turkey is no longer pink, 5 to 7 minutes. Add turkey gravy, Worcestershire sauce, thyme, and oregano. Cook and stir until flavors combine, 2 to 3 minutes.

  • Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk; mash together until smooth.

  • Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas; add the sweet potato mash last. Sprinkle with chili powder.

  • Bake in the hot oven until top begins to brown, 30 to 45 minutes.

Cook's Notes:

Add your preferred seasonings as desired (i.e. chili powder and Italian seasoning).

Use fresh or frozen corn and peas.

Nutrition Facts

221 calories; protein 13.7g; carbohydrates 25.3g; fat 8.2g; cholesterol 45.6mg; sodium 165.5mg. Full Nutrition