This Turkey Mashed Potato Pot Pie is the kind of dish that arrives at the table with warm steam and an immediate hush—everyone knows dinner has officially begun. I first developed this version the winter after Thanksgiving when I had a generous amount of roasted turkey and a craving for something comforting but not heavy. Replacing a traditional floury crust with a dollop of mashed sweet potatoes gives the dish a gentle sweetness and silky texture that complements the savory stuffing-style filling. It’s the comforting, cozy hybrid between pot pie and shepherd’s pie that my family now requests whenever there’s leftover turkey on hand.

What makes this particularly special is the balance of herb-forward aromatics—fresh thyme, sage, and parsley—with tender turkey and tender-crisp vegetables. The mashed sweet potato topping is whipped with a touch of sour cream (or full-fat plain yogurt), which keeps the mash light while adding a tang that cuts through the richness. I love serving it on busy weeknights when I want a single-dish meal that feels celebratory but comes together with pantry staples and leftover protein.

Ingredients

• Sweet potatoes (1 pound, peeled and diced): Choose firm, orange-fleshed varieties for a naturally sweet, creamy mash. Look for evenly sized pieces to ensure even cooking. Sweet potatoes also brown and color attractively under the broiler.
• Sour cream or full-fat plain yogurt (1/4 cup): Adds creaminess and a touch of acidity to the mash—use plain Greek yogurt for tang and body. For dairy-free, substitute coconut yogurt (see substitutions).
• Cooked turkey breast (2 1/2 cups, about 1 pound): Skin removed and chopped. Leftover roast turkey or rotisserie meat both work; dark meat adds more richness if you prefer.
• Olive oil (1/2 tablespoon): A splash for sautéing aromatics—extra-virgin olive oil is fine for flavor, or use a neutral oil if preferred.
• Shallot (1 large, chopped) and celery (2 stalks, chopped): Provide the aromatic backbone and subtle crunch, like a lighter mirepoix.
• Fresh herbs (2 tbsp parsley, 2 tbsp thyme, 2 tbsp sage): Chopped—these bright, savory notes are essential; use dried only if fresh aren’t available (halve the amount).
• Frozen peas and carrots (4 oz): A small bag or scoop—adds color and sweet, tender vegetable bites.
• Turkey or chicken broth (2 2/3 cups total): Use low-sodium if possible to control salt; reserve some broth to dissolve the cornstarch.
• Cornstarch (2 tablespoons): Mixed with broth to make a slurry—this thickens the filling without cloudiness.
• Kosher salt & black pepper: Season to taste; the recipe specifies 1 tablespoon salt for boiling the potatoes and 1/4 teaspoon for the filling base, with additional black pepper to taste.

Instructions

Cook the potatoes: Place the diced sweet potatoes in a medium saucepan and cover with cold water. Add 1 tablespoon kosher salt as you would when cooking pasta. Bring to a boil, then reduce to a simmer and cook about 16–18 minutes until a fork pierces easily. Drain well, return to the pan, add 1/4 teaspoon salt and 1/4 cup sour cream (or yogurt), then mash with a potato masher until smooth. Keep covered while you prepare the filling to retain warmth. Preheat the oven: Set the oven to 375°F (190°C) with a rack in the center. If using individual ramekins, arrange them on a sheet pan for easier handling. Sauté aromatics and herbs: Heat a large skillet over medium and add 1/2 tablespoon olive oil. When shimmering, add the chopped shallot, parsley, thyme and sage. Cook 2–3 minutes, stirring occasionally, until the shallot is translucent and the herbs fragrant—this releases volatile oils that carry deep flavor through the filling. Build the vegetable base: Add the chopped celery to the skillet and cook 4–5 minutes until softened but not mushy. Then stir in the frozen peas and carrots and continue to cook for another 1–2 minutes until thawed and heated through. Add turkey and broth: Stir in the chopped turkey, 2 cups of the broth, 1/4 teaspoon kosher salt and a few grinds of black pepper. Bring to a gentle boil then reduce to medium-low and simmer 8–10 minutes so the flavors meld. Taste and adjust seasoning. Thicken the filling: Whisk 2 tablespoons cornstarch into the reserved 2/3 cup broth until fully dissolved to make a slurry. Slowly pour it into the simmering turkey mixture, stirring constantly. Cook 3–4 minutes until the filling thickens and becomes glossy—this prevents a runny pie and gives a silky mouthfeel. Assemble and bake: Transfer the filling to a deep 9x9-inch baking dish (or four 8-ounce ramekins). Spread the warm mashed sweet potatoes over the top in an even layer. Bake on a sheet pan for about 20 minutes until heated through. For extra color, finish under a broiler 2–3 minutes—watch closely to avoid burning.

Storage Tips

Cool the dish to room temperature for no more than two hours, then cover tightly and refrigerate for up to 4 days. For longer storage, wrap the baking dish with plastic wrap and a layer of foil or transfer portions into freezer-safe containers; freeze up to 3 months. Reheat from chilled in a 350°F oven until warmed through (25–35 minutes), or microwave single servings on medium power, stirring halfway. When reheating from frozen, thaw overnight in the fridge for best texture and reduce baking time accordingly.

Ingredient Substitutions

For dairy-free, swap the sour cream with an equal amount of full-fat coconut yogurt or a dairy-free sour cream alternative—expect a hint of coconut aroma. If you prefer white potatoes, Yukon Gold (about 1 pound) will yield a creamier, more neutral-tasting topping. Replace cornstarch with arrowroot in a 1:1 ratio for thickening, or use 3 tablespoons of all-purpose flour if dietary restrictions aren’t a concern; cook an extra minute to remove raw flour taste.

Serving Suggestions

Serve this as the centerpiece with a simple green salad tossed in lemon vinaigrette to cut through the richness. For holiday-style plating, pair with roasted Brussels sprouts and cranberry chutney to echo seasonal flavors. Garnish with extra chopped parsley or a sprinkle of flaky sea salt on the mash for a professional finish. Individual ramekins present beautifully for intimate dinners and make portion control effortless.

Cultural Background

While not a classical regional dish, this mash-up owes inspiration to British shepherd’s pie and North American pot pie traditions—comfort foods that evolved to use leftover meats and root vegetables. Sweet potatoes are a staple in Southern U.S. cuisine, often paired with sage and brown butter; here I meld that sweetness with classic herbed poultry flavors to create a hybrid dish that feels at once familiar and new.

Seasonal Adaptations

Autumn and winter kitchens call for warm spices—add a pinch of smoked paprika or a small grate of nutmeg to the mash for holiday depth. In spring or summer, swap sweet potato for new potatoes and brighten the filling with fresh peas and a squeeze of lemon. For a festive twist, scatter toasted pecans over the top before serving for crunch and nutty contrast.

Meal Prep Tips

Make the filling two days ahead and store in the fridge; mash the sweet potatoes the day you plan to bake to keep the topping light and vibrant. Assemble uncovered in the baking dish and refrigerate; bring to room temperature before baking to ensure even heat. For grab-and-go lunches, portion into 8-ounce ramekins and freeze—reheat individually straight from the freezer after thawing overnight.

At its heart this dish is about making leftovers feel intentional and special. It’s simple enough for a weeknight and comforting enough for a holiday table—make it your own with herb choices, serving style, and seasonal add-ins.