I love shepherds pie, and this yummy version from Skinny taste has an extra healthy flair-sweet potatoes in lieu of the regular white ones.
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
- 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 (leave out to make gluten-free)
- 1 cup fat-free low-sodium chicken broth*
- 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 broth, 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 broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
In 9X13” spread meat mixture. Top with mashed potatoes mashed sweet potatoes. Sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.
Wine I think it would go perfect with: Cabernet Sauvignon
Happy Eating Friends! ~Trina