Sweet potato and turkey shepherd's pie from Deep Run Roots: Stories and Recipes from My Corner of the South (page 318) by Vivian Howard

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Notes about this recipe

  • TrishaCP on January 23, 2018

    This was ok for us, but probably not a repeat. Like others, we reduced the sugar in the sweet potatoes (halved it) and I also subbed a teaspoon of smoked paprika with sweet paprika, since I was concerned two teaspoons would be overpowering. As it was, it was still pretty smoky (since it also has ground chipotle). I agree the water in the turkey mixture seemed superfluous, especially as my final pie was pretty watery.

  • Rradishes on November 06, 2017

    Nice and satisfying. I didn't put any sugar into the topping, used ground chicken instead of turkey. I was worried about filling being too bland, but spices, tomato sauce and mushrooms definitely make it flavorful. Also used fresh spinach instead of frozen since that's what we had. I made about half the amount the recipe called for and baked in 9in pie dish. It was ready after about 20-25 min of baking.

  • lou_weez on October 31, 2017

    A tasty meal enjoyed by the whole family. I prepared the base for this dish on Sunday and finished it off on Monday. I think you could prepare and assemble this dish 24 hours in advance. After reading other's comments I decided not to add the water, which meant I saved time as I didn't need to reduce the liquid. I didn't defrost the spinach and just plonked the frozen lump into bubbling mixture. I also only baked for 30min at 200C which was plenty of time. Next time, I would halve the amount of sugar that goes into the sweet potato topping, as it was a little too sweet.

  • pandasaurusrex on April 03, 2017

    Meh. Relatively healthy, decently tasty with all the spices, and comforting in the way shepherd's pies generally are -- but not super-special. This is neither quick nor esp hands-off before the baking step. It also took way longer than expected due to adding 8(?!) oz of water to the turkey mixture as instructed and letting it all cook down until it's "thick and saucy". It was super-watery and took a long time (30+ min) to even partly evaporate, which toughened the turkey in the process. I see no need to add more than 1-2 oz. of water max. We halved the amount of brown sugar. I don't really know what difference the 1 hour of baking made... You could probably halve the baking time then put it under the broiler for 5 minutes. I also thought the recipe-writing was a bit sloppy (e.g. she lost track of the "remaining oil", says to caramelize mushrooms for one minute, no, it's two minutes, etc).

  • southerncooker on March 19, 2017

    I made a half recipe and put in 3 - 8 oz. mini cocottes and a 16 oz. ramikin. Not a big fan of sugar in sweet potatoes but it was good in this recipe.

  • meggan on March 15, 2017

    This was flavorful and easy to make. If my broiler worked, I would have crisped the top a little. My kid liked it too!

  • Aggie92 on March 11, 2017

    We really enjoyed this dish. Since I only cook for 2, I cut the recipe in half and cut the brown sugar down to 1 tablespoon. That was just enough sugar to gently enhance the natural sweetness of the potatoes. Baked the dish in a 10-inch cast iron skillet for 35 minutes. My only complaint about the recipe is the vague wording calling for 4 or 5 medium sweet potatoes with no mention of weight. Um, what's a medium sweet potato? Is it 4 or 5? Ugh! For my half-recipe, I guestimated the amount needed and used 1 1/2 lbs of sweet potatoes which was enough for a nice layer of mashers on top.

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