• 2af0fa8c3c33edb0d303e204aa4aa10e

Sweet Potato Turkey Shepherds Pie

Hearty and healthy, perfect for a fall evening

Prep
Cook
Serves 6people
Ingredients
for the potatoes
1 1/2
lb sweet potatoes, peeled and diced
3
cloves garlic
1/2
cup 1% milk
1/4
cup fat free chicken broth
2
tbsp reduced fat sour cream
salt and pepper to taste
for the filling
1
lb lean ground turkey
1
tsp olive oil
1
medium onion, diced
1
celery stalk, chopped
1
parsnip, diced
2
garlic cloves, diced
8
oz mushrooms, diced
10
oz frozen mixed vegetables
2
tbsp flour
1
cup fat free low sodium chicken broth
2
tsp tomato paste
1
tsp Worcestershire sauce
1
tsp freshly chopped rosemary
salt and pepper to taste
paprika
Directions
1.
Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.
2.
Preheat oven to 400 degrees.
3.
In a large saute pan, brown the turkey. Season with salt and pepper. When cooked, set aside. Add olive oil to the pan; then add the onion and saute one minute. Add the celery, parsnip, salt and pepper to taste. Cook for about 12 minutes, until celery is soft.
4.
Add garlic and mushrooms. Saute another 3-4 minutes. Add flour, salt, and pepper, and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
5.
In 6 oven safe individual dishes, spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. use a fork to scrape the top of the potatoes to make ridges. Sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven ald let cool for 10 minutes before serving.

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