Sweet Potato Parsnip Pie

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Votes: 1
Rating: 4
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Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
The combination of mashed vegetables and creamy meat filling is a family favourite. This twist has a colourful combo that packs a flavour boost.



  1. In a pot bring parsnips and sweet potatoes to boil. Boil for about 20 minutes or until vegetables are tender. Drain well and return to pot. Mash and stir in butter, parsley and half of the salt.
  2. In a nonstick skillet, heat oil over medium high heat. Cook, turkey, onion, garlic, Italian seasoning, pepper and remaining salt for about 8 minutes or until no longer pink. Stir in flour. Add broth and bring to a simmer until thickened. Pour into 8 inch (1.5 L) baking dish. Sprinkle with peas and corn.
  3. Spoon mashed vegetables over top, spreading to cover. Bake in 350 F (180 C) oven for about 30 minutes or until top is slightly golden and bottom is bubbly. Let cool slightly before serving.
Nutrition Facts
Sweet Potato Parsnip Pie
Amount Per Serving (382g)
Calories 410 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 95mg 32%
Sodium 440mg 18%
Total Carbohydrates 39g 13%
Dietary Fiber 7g 28%
Sugars 10g
Protein 29g 58%
Vitamin A 270%
Vitamin C 35%
Calcium 10%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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