Shepherd’s Pie

Made with Sweet Potato

Serves: 2 people

Total Time: 1 hr 20 mins

Ingredients

  • 1½ lbs. sweet potatoes

  • ¾ cups water

  • ¼ cup unsweetened coconut milk

  • 2 cloves garlic, diced

  • ⅔ cup chicken broth, divided

  • ½ lb. organic, lean ground turkey

  • ¾ tsp. pink Himalayan salt

  • ½ tsp. black pepper

  • 1 tbsp. olive oil

  • ½ medium yellow onion, diced

  • 1 parsnip, diced

  • 1 stalk celery, chopped

  • 4 oz. mushrooms, diced

  • 5 oz. frozen peas and carrots mix

  • 2 tsp. tomato paste

  • 1 tsp. gluten-free Worcestershire sauce

  • 1 tsp. fresh rosemary, chopped

  • ¼ tsp. paprika

Directions

Sweet Potatoes

  • Preheat oven to 425° F.

  • Place sweet potatoes in a glass dish and add water. Water should appear in glass at a depth of approx. 1 inch.

  • Poke 3-4 holes in sweet potatoes with a fork.

  • Bake potatoes until tender, about 45 minutes. Prepare filling while waiting.

  • Remove peels and mash potatoes in a bowl with milk, garlic, and 2 tbsp. Of chicken broth.

  • Add salt to taste and set aside.

Filling

  • In a large sauté pan, brown ground turkey and season with ½ tsp. salt and ¼ tsp. pepper.

  • Add olive oil and onions, and sauté for an additional minute, until onions are translucent.

  • Add parsnip, celery, remaining ¼ tsp. Of salt and pepper. Cook until celery is soft, about 10 minutes.

  • Add garlic and mushrooms, and sauté for an additional 3 minutes.

  • Add frozen vegetables, remaining chicken broth, tomato paste, and rosemary. Mix well.

  • Simmer on low heat for 10 minutes.

  • Set aside.

Casserole

  • Preheat oven to 400° F.

  • In an 8”x8” square glass baking dish, spread the meat mixture evenly along the bottom.

  • Top with a layer of sweet potatoes. Sprinkle with paprika.

  • Bake for 20 minutes, until potatoes are golden brown.

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