Sweet potato shepherd's pie
Have some left over ground turkey? Are there a couple of extra carrots in your crisper? Mix them together with some onions and sweet potatoes and you've got a deliciously healthy dinner.
Shepherd's pie is one of those great "everything but the kitchen sink" recipes. And, since you throw a bunch of vegetables and ground beef together, it's the perfect choice when you don't know what to do with just half a zuccini or two carrots.
However, since it's also made with ground beef and mashed potatoes, it tends to be on the heavy side. What if I told you there was a way to lighten it up and keep all that delicious flavor? All you need to do is substitute the ground beef with ground turkey and use sweet yams instead of Idaho potatoes.
Sweet Potato Shepherd's Pie
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1/4 cup fat free milk
- 1 pound ground turkey
- 1 medium onion, chopped
- 1 cup chopped carrots
- 1 cup frozen corn
- 1/4 cup water
- 1 (8 ounce) can tomato sauce
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon ground black pepper
- Preheat oven to 375 degrees F. In a medium saucepan, cover sweet potatoes with water and cook, covered, for 15 to 20 minutes, or until tender; drain. Gradually add milk, mashing with a potato masher to make potato mixture light and fluffy; cover and keep warm.
- Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is brown, stirring with a wooden spoon to break up turkey as it cooks; drain, if needed. Stir in carrots, corn, and water; bring to a boil and reduce heat; simmer, covered, for 5 to 10 minutes, or until vegetables are tender.
- Add tomato sauce, Worcestershire sauce, and pepper to turkey mixture and heat through. Divide turkey mixture among 4 ungreased, 10-ounce ramekins; spoon mashed sweet potato mixture over turkey mixture.
- Bake, uncovered, for 20 to 25 minutes, or until heated through. Serve immediately.