Sweet Potato Turkey Shepherd's Pie

By ShoDav

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Ingredients

• For the potatoes:
• 1-1/2 lbs sweet potatoes, peeled, 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 93% 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 flour (leave out to make gluten-free)
• 1 cup fat-free low-sodium chicken broth*
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary
• salt and pepper
• paprika

Preparation

Step 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.

Preheat oven to 400°F.

In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté 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.

In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish (Note: You can just do this in one large casserole dish instead). 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 and let cool 10 minutes before serving.