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!
Photography aside, this dish is great. Lean but satisfying ground turkey mixed with a ton of veggies make a hearty filling.
Topped with delicious super-food sweet potatoes, this version of shepherd's pie is super healthy and super delicious.
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
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
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)