Sweet Potato Turkey Shepherd’s Pie


Recipe courtesy of SkinnyTaste.com


1-1/2 lbs sweet potatoes, peeled, diced
3 cloves garlic
1/2 cup 1% milk
2 tbsp reduced fat sour cream
1/4 chicken broth (optional)
salt and pepper to taste

1 lb lean ground turkey
2 tsp olive oil
1 medium white onion, diced
2 celery stalk, chopped
1 parsnip, diced
2 cloves garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables
2 tbsp unbleached flour
1 cup fat-free low-sodium chicken broth
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp dry rosemary
salt and pepper to taste



Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper


Pre heat oven to 350 degrees.

In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, 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, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.


In a baking dish, place turkey mixture and top with sweet potatoes. Bake for 20-25 minutes. Sprinkle with paprika and let stand/rest for at least 10 minutes before cutting and serving!
Enjoy! 😋


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