Turkey Sweet Potato Shepherd's Pie

Turkey Sweet Potato Shepherd's Pie

What you’ll need:

  • 1-1/2 lbs sweet potatoes, peeled, diced

  • 3 cloves garlic

  • 1/2 cup almond milk

  • 1/4 cup fat free chicken broth*

  • salt and pepper to taste

  • 1 lb 99% lean ground turkey

  • 1 tsp olive oil

  • 1 medium onion, diced

  • 1 celery stalk, chopped

  • 1 parsnip, diced

  • 2 cloves garlic, diced

  • 8 oz mushrooms, diced

  • 10 oz frozen mixed vegetables

  • 2 tbsp almond or coconut flour (leave out to make gluten-free)

  • 1 cup fat-free chicken broth

  • 2 tsp tomato paste

  • 1 tsp Worcestershire sauce

  • 1 tsp freshly chopped rosemary

  • salt and pepper

  • paprika

What you’ll do:

  1. Boil sweet potatoes and garlic in a pot of salted water until cooked and soft.

  2. Drain and mash with chicken broth, salt and pepper.

  3. Preheat oven to 400°F.

  4. In a large saute pan brown turkey; season with salt and pepper.

  5. When cooked, set aside on a plate.

  6. Add olive oil to the pan, then add the onion and sauté one minute.

  7. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

  8. Add garlic and mushrooms; sauté another 3-4 minutes.

  9. Add flour, salt and pepper and mix well.

  10. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well.

  11. Simmer on low about 5-10 minutes.

  12. In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish.

  13. Top each with 1/2 cup mashed sweet potatoes.

  14. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika.

  15. Bake 20 minutes or until potatoes turn golden.

  16. Remove from oven and let it cool 10 minutes before serving.

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The ECO SalonComment