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Sweet Potato and Turkey Shepherd’s Pie

Ever want to recreate a dish? Or put a healthy spin on an old classic? Well that is what I have done!

Sweet Potato and Turkey Shepherd's Pie

Pictures updated August 2015

Your traditional shepherd’s pie consists of ground beef, vegetables, cheese and mashed potatoes. I decided to make it a little healthier by substituting the beef with ground turkey, take out the cheese (shocker I know) and use sweet potatoes instead of Yukon potatoes. What do you think?

Sweet Potato and Turkey Shepherd's Pie

I was a little apprehensive at first with thinking ground turkey could cut it – but it is truly enhanced by just the small additions of the spices, Worcestershire sauce and tomato paste.

And I always have frozen vegetables on hand. It is not only a great way to save money but if you are spending a lot more time on an entree then you can toss so veggies next to it and call it a day!

Sweet Potato and Turkey Shepherd's Pie

Do you have a favorite dish to recreate?

Sweet Potato and Turkey Shepherd’s Pie

Ingredients

  • 1 pound ground turkey
  • 1 cup onion chopped
  • 1 1/2 cups frozen mixed vegetables I used peas and carrots
  • 1/3 cup vegetable stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 garlic cloves minced
  • 1 pound cubed sweet potatoes
  • 2 tablespoons tomato paste
  • 1/4 cup skim milk
  • 2 tablespoons butter
  • Fresh Rosemary chopped, for garnish

Instructions

  • Preheat oven to 375 degrees.
  • In skillet cook turkey and onion over medium high heat. Cook until turkey is browned, about 12 minutes.
  • While cooking, add sweet potatoes to a stock pot and cover with water. Bring to a boil, cook for 15-20 minutes or until tender.
  • Add in frozen vegetables, stock, Worcestershire, thyme, garlic and tomato paste to turkey mixture. Reduce heat to medium low and simmer for 8-10 minutes.
  • Drain sweet potatoes. Gradually add in milk and butter. Use a potato masher to break up potatoes and turn it into a mash. .
  • In greased pie dish, add vegetables and turkey. Top with sweet potatoes. Bake uncovered for 25 minutes.
  • Let it cool for 5 minutes before serving. Top with rosemary.

Nutrition

Serving: 4g

 

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Bonnie - mama

Wednesday 31st of July 2013

I used less thyme in my dish - about 1/3 tspn. I loved it!

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