Photo of Turkey shepherd's pie with sweet potato topping by WW

Turkey shepherd's pie with sweet potato topping

Points® value
Total Time
1 hr 15 min
15 min
1 hr
We’ve redefined this classic family favourite using turkey instead of lamb to keep the points down. The topping is a lovely switch for regular potato!


Calorie controlled cooking spray

4 spray(s)


1 medium, sliced


2 clove(s), crushed

Celery, Raw

2 stick(s), finely chopped

Carrots, raw

2 medium, finely diced

Thyme, Fresh

2 sprig(s)

Turkey Breast Mince, raw

500 g

Plain White Flour

½ teaspoon(s), heaped

Tomato Purèe

2 tablespoon(s), level

Worcestershire Sauce

1 tablespoon(s)

Chicken stock cube(s)

1 cube(s), 550ml

Sweet potato, raw

800 g, peeled & roughly chopped

Skimmed Milk

2 tablespoon(s)

Peas, frozen, boiled

150 g


  1. Mist a large saucepan with cooking spray and fry the onion over a medium heat for 5-6 minutes until soft but not coloured. Add the garlic and cook for another minute.
  2. Add the carrots and celery to the pan, season, and cook for 5-6 minutes until just tender. Add the thyme, then the turkey mince, using the back of a wooden spoon to break it up; allow it to brown all over for 5-6 minutes.
  3. Sprinkle over the flour and stir through, cooking for 1 minute before adding the tomato purée, Worcestershire sauce and stock. Bring to the boil, then simmer gently for 20 minutes.
  4. Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of water to the boil, then cook the sweet potatoes for 15 minutes. Drain, mash with the milk, then season with salt and freshly ground black pepper.
  5. Stir the peas through the mince, then spoon into an ovenproof dish. Top with the mash and use a fork to add texture, then bake for 20-25 minutes until the topping has browned and the mince is bubbling. Divide between 4 plates to serve.