Turkey Sweet Potato Shepherd’s Pie Recipe

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Caroline
Caroline February 1, 2021
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How To Make Turkey Sweet Potato Shepherds Pie

This healthier shepherds pie makes a delectable, low-fat meal, packed with tender turkey, celery, and mushrooms, then topped with a garlicky sweet potato!

Preparation: 25 minutes
Cooking: 1 hour 5 minutes
Cool Time: 10 minutes
Total: 1 hour 40 minutes
Serves:

Ingredients

For Potatoes:

  • lbssweet potatoes,peeled, diced
  • 3garlic cloves
  • ½cupmilk,(1%)
  • ¼cupchicken broth
  • 2tbspsour cream,reduced-fat
  • kosher salt and pepper,to taste

For Filling:

  • 1lbground turkey,(93% lean)
  • 1tspolive oil
  • 1medium onion,diced
  • 1celery stalk,chopped
  • 1parsnip,diced
  • 2garlic cloves,diced
  • 8ozmushrooms,diced
  • 10ozmixed vegetables,frozen
  • 2tbspflour
  • 1cupchicken broth,fat-free, low-sodium
  • 2tsptomato paste
  • 1tspworcestershire sauce
  • 1tsprosemary,freshly chopped
  • salt and pepper
  • paprika

Instructions

Sweet Potatoes:

  1. Boil the sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper.

  2. Preheat the oven to 400 degrees F.

Filling:

  1. In a large skillet, brown the ground turkey for about 5 minutes, and season with salt and pepper. When cooked, set aside on a plate.

  2. Add olive oil to the pan, then add the onion and sauté for 1 minute. Add the celery, parsnip, salt and pepper to taste, then cook for about 12 minutes, until the celery is soft.

  3. Add the garlic and mushrooms, then sauté for another 3 to 4 minutes. Add flour, salt and pepper, and mix well.

  4. Add the frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low for about 5 to 10 minutes.

  5. In 6 individual oven safe dishes or a 9×12-inch baking dish, spread 1 cup of the meat mixture on the bottom of each dish.

  6. Top each with ½ cup mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges, then sprinkle with paprika.

  7. Bake for 20 to 30 minutes or until the potatoes turn golden and the filling is heated through. If baking in a large casserole dish, add more time as needed to heat through.

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

  9. Serve warm, and enjoy!

Nutrition

  • Calories: 332.34kcal
  • Fat: 9.12g
  • Saturated Fat: 2.76g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 3.26g
  • Polyunsaturated Fat: 2.12g
  • Carbohydrates: 42.10g
  • Fiber: 7.53g
  • Sugar: 10.85g
  • Protein: 22.29g
  • Cholesterol: 57.78mg
  • Sodium: 945.81mg
  • Calcium: 124.11mg
  • Potassium: 1103.28mg
  • Iron: 2.93mg
  • Vitamin A: 1115.19µg
  • Vitamin C: 12.67mg
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