Friday, August 9, 2013

Turkey and Sweet Potato Shepherd's Pie

This recipe is admittedly a bit out of place in the beginning of August. But fiance and I are winter creatures. The colder the better. Rain? Makes us smile? Snow? Downright giddy. So when the weather dropped just a few degrees last week, we both jumped at the opportunity to try this recipe. We just couldn't help ourselves. It was incredibly delicious, super healthy and an amazing fall/winter recipe. I want you all to try it. Just wait a few months. I have to admit, I did question my sanity as I stood over the stove. So wait until the crisp days of October or November and then give it shot. You'll be thrilled that you did.










Turkey and Sweet Potato Shepherd's Pie
recipe from here
For the potatoes:
1-1/2 lbs sweet potatoes, peeled, diced
3 cloves garlic
1/2 cup 1% milk
1/4 cup fat free chicken broth
2 tbsp reduced fat sour cream (I used greek yogurt)
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, chopped
1 parsnip, diced
2 cloves garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables
2 tbsp flour
1 cup fat-free low-sodium chicken broth
2 tsp tomato paste
2 tsp Worcestershire sauce
1 tsp freshly chopped rosemary
salt and pepper
paprika
nutmeg

1. Preheat oven to 400 degrees. Bring a pot of water to boil with salt. Add the sweet potatoes and garlic and cook for about 20 minutes, or until the potatoes are cooked. Set aside to cool slightly.

2. In a large skillet, brown the turkey and season with salt and pepper. Once cooked through, remove to a separate plate.

3. Add the olive oil, and cook the onion for about a minute. Add the celery, parsnip and a little more salt and pepper and cook for about 12 minutes until the celery is soft.

4. Add the garlic and the mushrooms and cook for another 3-4 minutes. Add the flour, salt, pepper, and mix well.

5. Add the chicken broth, tomato paste, Worcestershire sauce, rosemary, and cooked turkey. Stir and simmer everything for about 5-10 minutes.

6. Peel the potatoes and the garlic and mash together with the chicken broth, sour cream, salt, pepper, and milk.

7. Pour the turkey-vegetable mix into a 9x13 casserole dish. Top with the potato mash. Sprinkle with paprika and nutmeg.

8. Bake for 20 minutes, then put under broiler for a few minutes to get a good crust. Let cool for about 10 minutes. Enjoy!


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