An alternative to the traditional!
You can also make this a day ahead and bake before serving. This is great the second day, too.
Packed with nutrients, you can feel good about dinner tonight!
Lisa B. Smith, RDN is a Registered Dietitian Nutritionist with the Southern Ute Shining Mountain Health and Wellness.
Sweet Potato Shepard’s Pie
Ingredients:
Potato topping
- 3-4 medium sweet potatoes (~1.5lbs)
- 2 tablespoon butter
- ½ teaspoon pepper
- ½ teaspoon salt
Filling
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1lb lean ground turkey
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 12 oz frozen vegetable mix with peas, corn, carrots, green beans
- ¼ cup flour (or corn starch to make this gluten free)
- 8 oz. low sodium broth
- 3 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Non-stick cooking spray
- Garnish options: Fresh chopped parsley or diced green onion
Directions:
- Preheat oven to 400 degrees.
- Peel potatoes and cut into cubes. On the stove, place potatoes in a large pot, cover with water and bring to a boil. Cook until tender, about 20 minutes (until easily pierced with a fork). Drain water. Add butter. Mash together, add salt and pepper to taste and set aside.
- In a large pan, add olive oil and heat to medium. Add onions, sauté for 3 minutes. Add turkey and cook until no longer pink, about 6 minutes. Drain fat.
- Add garlic, thyme and stir together.
- Stir in frozen vegetable mixture. Heat for 3 minutes, stirring occasionally.
- Add flour, stir to coat.
- Add broth and Worcestershire sauce, stir to combine. Brink to a simmer and cook until thickens, about 2 minutes.
- Stir in salt and pepper.
- Coat a 9” square baking pan with cooking spray. Spread turkey and vegetable mixture evenly on the bottom and spread potatoes on top.
- Bake in the oven for 15-20 minutes.
- Remove from oven, let it rest for a few minutes (top with garnish) and serve.
Servings: 9
Nutrition per serving: 235 Calories, 8g Fat. 29g Carbohydrates, 5g Dietary Fiber, 12.6g Protein, 144mg Sodium