Sweet Potato Turkey Shepherds Pie

I was searching for new recipes one day when I came across this one for Sweet Potato Turkey Shepherd’s Pie.  I had ground turkey in the freezer and sweet potatoes from the market so it was a perfectly delicious use of both of them.  It came out great and ideal for a cozy winter night in.

Sweet Potato Turkey Shepherd’s Pie (Original Recipe from Skinny Taste)

Ingredients:

For the potatoes:

• 1-1/2 lbs sweet potatoes, peeled, diced
• 3 cloves garlic
• 1/2 cup 1% milk
• 1/4 cup chicken broth
• 2 tbsp sour cream
• salt and pepper to taste

For the filling:

• 1 lb ground turkey
• 1 tsp olive oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 2 parsnip, diced
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 10 oz frozen mixed vegetables 
• 2 tbsp flour
• 1 cup chicken broth
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary
• salt and pepper
• paprika

Directions:

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.  
2. Preheat oven to 400°F.
3. 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, and then add the onion and sauté one minute. Add the celery, parsnips, salt and pepper to taste; cook about 12 minutes, until celery is soft.
4. 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. 
5. In a 13x9 dish (or 6 individual dishes) spread the meat mixture on the bottom of each dish. Top each with the 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.