Saturday, March 15, 2014

Sweet Potato & Turkey Shepherd's Pie


Since Saint Patrick's Day is right around the corner I thought I'd whip up an Irish dish made healthy. Sweet Potato & Turkey Shepherd's Pie.


Start by peeling and chopping 2 medium sweet potatoes into large chunks. Boil for 15-20 minutes or until fork tender. Meanwhile, chop and saute the garlic over medium heat until lightly golden. 


In a large bowl or back in the pot, add sweet potatoes, garlic, milk, Greek yogurt and salt & pepper. Mix with beaters until smooth. You may need to add more milk if it's too thick.


You should be left with a creamy consistency. Add more salt and pepper to taste.


Cook the ground turkey over medium-high heat with 2-3 Tablespoons of vegetable oil. Set aside in a bowl.


Saute chopped onion until translucent. Add the frozen vegetables (I used a mixture of peas, corn, carrots & green beans), chicken stock, tomato paste, Worschestershire sauce, flour and turkey. Cook for a few minutes or until vegetables are thawed.


Evenly distribute the vegetable & turkey mixture into three ramekins. Top with the mashed sweet potatoes. Bake at 400 degrees Fahrenheit for 20-25 minutes or until golden.



Serve with a Guinness of course (which in case you didn't know is only a 125 calorie beer).


In the spirit of Saint Patrick's Day I had to use the green ramekin.


Sweet Potato & Turkey Shepherd's Pie
2 medium sweet potatoes
3 cloves garlic
2 Tablespoons plain Greek yogurt
1/3-1/2 cup unsweetened almond milk (or other milk of choice)
1/2 lb ground turkey
1 medium onion
3/4 cup frozen mixed vegetables
1/3 cup chicken stock
1 Tablespoon tomato paste
few dashes Worschestershire sauce
1 Tablespoon flour

Preheat oven to 400 degrees Fahrenheit. 

Peel and chop sweet potato into large chunks. Boil for 15-20 minutes, or until fork tender. Chop and saute garlic over medium heat. Strain potatoes and return to pot or large bowl. Add garlic, Greek yogurt, and milk. Mash until smooth, add salt & pepper to taste. Set aside.

Cook ground turkey over medium-high heat with a few tablespoons of vegetable oil. Add a pinch of salt & pepper. Set aside.

Saute chopped onion until translucent. Add frozen vegetables, chicken stock, tomato paste, Worschestershire sauce, flour and turkey. Cook for a few minutes, or until frozen vegetables are thawed.

Evenly distribute turkey & vegetable filling into 3 ramekins. Top with mashed sweet potatoes. Bake for 20-25 minutes or until potatoes are golden.

*Double recipe for 6 ramekins or one 9 x 13 baking dish.

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