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Photo of Turkey mash pies by WW

Turkey mash pies

2 - 8
PersonalPoints™ per serving
Total Time
1 hr 30 min
20 min
1 hr 10 min
We have taken the traditional shepherd’s pie and transformed it. Using turkey mince, lots of hidden vegies and a pumpkin sweet potato topping, we are sure you’re going to love it.


Olive oil

1 tbs

Turkey breast mince

1000 g, (1kg)

Brown onion

1 medium, finely chopped


2 clove(s), finely chopped


2 medium, finely chopped


1 stick(s), finely chopped

Red capsicum

1 medium, finely chopped


1 large, finely chopped

Canned diced tomatoes

400 g, (1x400g can)

Salt-reduced liquid beef stock

2 cup(s), (500ml)

Worcestershire sauce

2 tbs

Tomato sauce

1 tbs

Orange sweet potato (kumara)

1000 g, (1kg), cut into 2cm pieces


800 g, coarsely chopped


1 tbs


  1. Heat half the oil in a large deep frying pan on medium-high heat. Cook turkey mince, stirring with a wooden spoon to break up lumps, for 8 minutes or until browned. Transfer to a bowl.
  2. Heat remaining oil in same pan. Cook onion, garlic, carrot, celery and capsicum, stirring often, for 5 minutes or until soft. Add zucchini, tomato, stock and Worcestershire and tomato sauces. Return mince to pan and stir to combine. Bring to the boil. Reduce heat to medium. Simmer for 15 minutes or until slightly thickened but still saucy.
  3. Meanwhile, cook sweet potato and pumpkin in a large saucepan of boiling water for 12 minutes or until tender. Drain. Return to pan and mash.
  4. Preheat oven to 220°C. Combine cornflour with 2 tablespoons water in a small bowl. Stir into simmering mince mixture. Simmer for 1-2 minutes or until sauce thickens. Season.
  5. Divide among six 2-cup (500ml) capacity ovenproof ramekins. Top with the mash and rough up with a fork. Bake for 40 minutes or until top is slightly golden.


SERVING SUGGESTION: Mixed salad leaves or steamed greens.