Turkey and barley shepherds pie

Give shepherd’s pie a makeover by using lean ground turkey and nutritious sweet potato in place of traditional ingredients.
By Nadine Day RD
325 cal Serves 6
Prep time 0h 20m
Cook time 1h 0m
Total time 1h 20m
Turkey and barley shepherd’s pie in a white dish



  1. Step 1

    Place potatoes and sweet potatoes in a large pot of water and boil until soft enough to mash. About 20 minutes.
  2. Step 2

    Drain potatoes and mash with margarine and milk. Set aside.
  3. Step 3

    Meanwhile, heat oil in a large stock pot. Add onion, carrot and celery and cook over medium heat until softened. About 10 minutes.
  4. Step 4

    Add ground turkey and cook until no pink can be seen. Break apart large chunks with a wooden spoon.
  5. Step 5

    Add in remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.
  6. Step 6

    Preheat oven to 350º F (175º F).
  7. Step 7

    Place turkey mixture into a 6 cup (1.5 L) casserole dish and top with the mashed potatoes.
  8. Step 8

    Bake in oven for 30 minutes or until the potatoes start to brown.


  • Make ahead

    Assemble the casserole and keep in the fridge for 24 hours. Reheat in the oven for one hour or until heated thoroughly.

Nutritional information

Per serving (1 of 6)

21 g
323 mg
868 mg
Total fat
10 g
Saturated fat
2 g
58 g
40 g
8 g

Recipe developed by Nadine Day, RD. ©Heart and Stroke Foundation 2008.