Turkey Shepards Pie with Swede & Carrot Mash

The winter weather has officially arrived which means comfort and wholesome meals are back on the menu! I grew up loving my Shepard’s pie but with the buttery mash, the added sauces, gravy stock was it really as wholesome and healthy as it seemed. This recipe is striped right back without loosing any flavour using lean turkey breast mince, without adding any salted stocks or sauces.

Surprisingly the swede and carrot mash definitely out does real potato (that’s a big statement coming from a country spud lover) Make a big batch as It’s also great for freezing & lunches for the week!


Cooks in Minutes


*feeds 6 portions


  • 3 sprigs fresh rosemary
  • 1 brown onion- diced finely
  • 2 garlic cloves
  • 1 parsnip- chopped finely into cubes
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 2 cups of petits pois peas
  • 1 tbsp tomato puree- opt for 100% tomato.
  • 3 tbsp Tamari/gluten free soya
  • 1.5 lb turkey breast mince – try your local butchers


  • 800g sweet potato
  • 2 large carrot
  • 2 tbsp coconut oil



  1. Boil the parsnip separately
  2. In a large saucepan, heat a little coconut oil and brown off the onion and garlic for 3-4 minutes, add in the ground turkey
  3. mince and stir until completely browned (10 minutes)
  4. Remove the leaves from the rosemary sprigs, and toss them in with the turkey and onions, Stir well and add the cumin & paprika
  5. Cook for 2 minutes
  6. Add in the frozen peas along with the cooked parsnip, tamari & tomato puree. Stir and place in your baking dish


  1. Prepare (peel & chop) your sweet potato and carrots, steam them until soft
  2. Once your mash ingredients are steamed, place them in a high speed blender (I use a Thermomix) or a strong hand held blender. Add in the coconut oil , sea salt and a little pepper, blitz until the mash is smooth & creamy :)
  3. Pour on top of the mince.Bake for 20 minutes @ 200ºC