October 04, 2013

Sweet Potato Shepherd’s Pie

This is fall comfort food at its finest.

This was one of the first meals I ever made my boyfriend.  He was living in Massachusetts at the time, working crazy hours, so I'd make him a large casserole that he could eat throughout the whole week, since then it gets requested several times during the winter months.

Sweet Potato Shepherd’s Pie
Serves 3-4
Sweet Potato Ingredients
  • 3 sweet potatoes 
  • 1/4 cup almond milk 
  • 2 T plain Greek yogurt 
  • salt and pepper to taste
Filling Ingredients
  •  3/4 lb. 93% lean ground turkey 
  • 1/2 t olive oil 
  • 1/2 an onion; diced 
  • 1 clove garlic; diced 
  • 1 cup frozen mixed vegetables (or creamed corn)
  • 1/2 cup fat free turkey gravy 
  • 1/2 t chopped rosemary  
  • Salt and pepper to taste  
  • Paprika to taste 
  • 1 T olive oil 
  • Cooking spray
  1.  Preheat oven to 400 degrees F and spray 4 ramekin dishes with cooking spray 
  2. Boil sweet potatoes in a pot of salted water until cooked and soft 
  3. Drain and mash with milk, yogurt, and salt and pepper  
  4. Sauté the onions and garlic with the olive oil, in a large pan, until lightly browned 
  5. Add the turkey and sauté until cooked 
  6. Once cooked, add the vegetables to the meat and cook until the vegetables are tender; about 5 minutes 
  7. Add the gravy and season with the rosemary, salt and pepper 
  8. In 4 ramekin dishes add 1 cup of the meat and vegetable mixture to the bottom of each dish 
  9. Top with 1/2 a cup of mashed potatoes and sprinkle with paprika 
  10. Bake for 15-20 minutes or until the potatoes are golden brown

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