Shredded Turkey Sweet Potato Shepards Pie

Serves: 4


  • 2 Large Sweet Potatoes (or 3 small to medium Sweet Potatoes)
  • 1tsp. Nutmeg, plus some extra for garnish
  • 1 Tbsp. Butter, melted
  • Salt and Pepper
  • 1 1/2 Cup Shredded Cheese (your choice, but we used Colby Jack)
  • 2 Tbsp. Olive Oil
  • 16oz. Frozen Vegetable Mixture (we used Peas, Carrots, Green Beans, Corn)
  • 1 Lb. Ralph's Smoked Turkey, shredded and boneless
  • 2 Tbsp. Worcestershire Sauce
  • 1/2 Cup Shredded Cheese (again, your choice), divided into 1/4 cup portions


  1. Preheat oven to 400 degrees, then bake sweet potatoes for 45 minutes on a foil-lined baking sheet, or until tender.  Allow to cool for a few minutes then peel.
  2. Place the sweet potatoes in a large bowl and add the nutmeg, butter, and 1/4 cup cheese.  Whip until creamy and smooth. Salt and pepper to taste.
  3. In a large pan, heat oil over medium-high heat.  Stir in the shredded smoked turkey, frozen mixed vegetables, and 1/2 cup water.  Cover and cook over medium heat, stirring once or twice, for about 6-7 minutes, adding more water if necessary.  Uncover and stir in the Worcestershire sauce. Cook for 2 minutes, then remove from heat. Add 1 1/2 cups of grated cheese.
  4. Place mixture in a 9x13 baking pan (prepared with cooking spray).  Spread potatoes over the mixture, sprinkle with nutmeg.
  5. Bake, uncovered, at 350 degrees for 25 minutes.  Sprinkle the top with the remaining 1/4 cup of cheese, and bake another 5-7 minutes.
  6. Enjoy!

*adapted from the recipe found at: