This is yet another recipe I found on Pinterest. It’s actually a Skinny Taste recipe! It’s like the typical shepherds pie, you know potatoes on top, veggies and meat on the inside. Except this one has sweet potatoes and ground turkey. I think it turned out fairly well. 🙂 I made my sister a small one with morning star crumbles instead of ground turkey and some leftover cauliflower/potato mash from last night, since she doesn’t eat meat or sweet potatoes. Okay, here we go! I’ll post the original recipe and add my changes in parenthesis.
Here’s what you’ll need:
For the potatoes:
- 1-1/2 lbs sweet potatoes, peeled, diced (I used 2 really big ones)
- 3 cloves garlic
- 1/2 cup 1% milk
- 1/4 cup fat free chicken broth* (I used vegetable 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 (I didn’t have one)
- 2 cloves garlic, diced
- 8 oz mushrooms, diced
- 10 oz frozen mixed vegetables (I feel like I should have used more veggies)
- 2 tbsp flour (leave out to make gluten-free)
- 1 cup fat-free low-sodium chicken broth* (I used vegetable broth)
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce (forgot this…oops!)
- 1 tsp freshly chopped rosemary
- salt and pepper
Here’s how ya do it:
Cut up your sweet potatoes. I usually eat mine baked so this was the first time I cut up uncooked sweet potatoes. Boy, let me tell you, you’ve got to have some arm muscles to cut them up! Then, boil the sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with vegetable broth, sour cream, salt and pepper.
Preheat oven to 400°F.
In a large saute pan brown turkey; season with salt and pepper. I also added some onion in while the turkey was cooking. When cooked, set aside on a plate. 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 flour, salt and pepper and mix well. Add frozen vegetables, vegetable broth, tomato paste, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
Then add to a casserole dish and top with potatoes. Run a fork over the top of them and sprinkle with paprika. Bake 20 minutes until the potatoes are a little brown. Let it set about 5 minutes or so before you eat it. I was impatient and didn’t wait, so it was a bit runny, but it was still ok.
It isn’t the prettiest thing I’ve ever put in a bowl but it did taste good. 🙂
This is the one I made for my sister. It has mashed cauliflower/potatoes on top. (Some of the liquid bubbled up on top while cooking.)
Thanks for reading and happy cooking!