Well Dined

8Mar/130

Turkey and Sweet Potato Shepherd’s Pie

SAM_2967

Okay - it is really hard to get an attractive picture of a shepherd's pie.  The blogger I got this recipe from did cute little individual dishes and I thought "Ain't nobody got time for that!" and just did one big casserole.  But after posting a very unattractive photo on facebook (that sparked a crazy battle between two friends, no joke) I know why she did it that way!

SAM_2963

Photography aside, this dish is great.  Lean but satisfying ground turkey mixed with a ton of veggies make a hearty filling.

SAM_2964

Topped with delicious super-food sweet potatoes, this version of shepherd's pie is super healthy and super delicious.

SAM_2965

Baking it in individual dishes is definitely cuter and neater, but if you don't care whether the topping gets mixed into the filling on the plate - you can totally do one big dish.

Turkey and Sweet Potato Shepherd's Pie
adapted from Skinny Taste
serves 6

For the potatoes:
1 1/2 lbs sweet potatoes, peeled and diced
3 cloves garlic
1/2 cup 1% milk
1/4 cup low sodium chicken stock
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, diced
1 parsnip, diced
2 cloves garlic, minced
8 oz mushrooms, diced
10 oz frozen mixed vegetables
2 tbsp flour
1 cup low-sodium chicken stock
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary
salt and pepper
paprika

Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken stock, 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 stock, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.

In 6 oven safe individual dishes (or one large baking dish) 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 and let it cool 10 minutes before serving.

Per Serving: 250 Calories, 6 g Fat, 34 g Carb, 6 g Fiber, 16.5 g Protein, 3 g Sugar, 304 mg Sodium (before adding salt to taste)

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