Photo of Turkey shepherd's pie with mashed sweet potatoes by WW

Turkey shepherd's pie with mashed sweet potatoes

SmartPoints® value per serving
Total Time
1 hr
20 min
40 min
We used mashed sweet potatoes instead of regular potatoes for a Vitamin A boost, and because sweet potatoes are so delicious and taste fantastic paired with turkey sausage. But this recipe is flexible, so you could substitute traditional mashed potatoes if you prefer. Just make sure to account for the swap when you track. We used sweet Italian turkey sausage, but a spicier choice would also work well. And if you happen to have fresh oregano and thyme on hand, feel free to use them instead of dried. You can even sprinkle a little extra on top when you serve the dish.


Uncooked sweet potato(es)

1 large, peeled and cut into 2-inch pieces

Low-fat buttermilk


Garlic powder

¼ tsp

Table salt

tsp, or to taste

Black pepper

tsp, freshly ground, or to taste

Olive oil

2 tsp

Uncooked red onion(s)

½ cup(s), chopped

Garlic clove(s)

2 medium clove(s), minced

Uncooked baby carrots

6 medium, chopped

Uncooked turkey sausage(s)

20 oz, sweet Italian-variety, casings removed

Dried oregano

1 tsp

Dried thyme

1 tsp

Black pepper

¼ tsp, freshly ground

Canned tomato soup made with low fat milk

10¾ fl oz


  1. Preheat oven to 400ºF.
  2. Place potatoes in a medium saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; boil until fork-tender, about 8 minutes. Drain potatoes; return potatoes to pan. Mash potatoes with buttermilk and garlic powder until smooth; season to taste with salt and pepper.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; sauté until tender, about 3 minutes. Add carrots; sauté 1 minute. Remove vegetables from skillet; set aside.
  4. Add sausage to skillet; sauté until browned, breaking up sausage as it cooks with a wooden spoon, about 5 minutes. Return vegetables to skillet; stir to combine. Add oregano, thyme and 1/4 teaspoon of black pepper; cook 1 minute. Add soup; simmer until liquid is absorbed and mixture is thick, about 2 minutes. Remove skillet from heat and spoon mixture into a 9-inch pie plate.
  5. Spoon mashed potatoes over turkey mixture and spread into an even layer using the back of a wooden spoon.
  6. Bake until filling is bubbly, about 25 minutes. Slice into 6 pieces and serve. Yields 1 piece per serving.