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.