Sweet Potato Shepherd’s Pie
Our family has been making this dish for years. It’s a staple in our home and we always double the recipe. One dish for dinner and one for the freezer. The kids enjoy it as well which is always a bonus in our home.
For the potatoes:
3 large sweet potatoes, peeled, diced
3 garlic cloves
1/2 cup almond milk
1/4 cup chicken broth
salt and pepper to taste
For the filling:
1 package lean ground turkey
1 teaspoon olive oil
1 yellow onion (diced)
1/2 cup celery (chopped)
1 cup frozen vegetables (corn, green beans, peas, carrots etc…)
2 cloves garlic (diced)
1/2 cup mushrooms (diced)
1 cup chicken broth
2 teaspoon tomato paste
1 teaspoon 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, almond milk, salt and pepper.
Preheat oven to 400°F.
In a large saute pan brown turkey, season with salt and pepper. Set aside.
Add olive oil to the pan, then add the onion and sauté one minute.
Add the celery, salt and pepper to taste; cook about 12 minutes, until celery is soft.
Add garlic and mushrooms; sauté another 3-4 minutes.
Add frozen vegetables, chicken broth, tomato paste, rosemary, cooked turkey, and mix well.
Simmer on low about 5-10 minutes.
In large oven safe dishes spread the meat mixture on the bottom of each dish.
Top each dish with mashed sweet potatoes and sprinkle with paprika.
Bake 20 minutes or until potatoes turn golden.