The Galley

Sweet Potato Turkey Shepherd’s Pie


1 onion

2 stalks of celery

1 carrot 

2 cups of leftover diced turkey

1 ½ cups mashed sweet potato 

½ cup crumbled stuffing


1. Dice onion, celery, and carrots and place in a frying pan with a tablespoon of butter. Sweat the vegetables until translucent 

2. Transfer the vegetables to Pyrex (glass) baking dish and mix with turkey. 

3. Top with leftover mashed sweet potato. 

4. Crumble leftover stuffing on top of sweet potato.

5. Bake at 350 degrees for 45min until warmed through. 

*Leave out the turkey for a vegetarian option

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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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