Sweet Potato & Turkey Shepherd’s Pie

Adapted from Skinny Taste. Makes 8 servings.

Sweet Potato Topping
1 ¾ lbs sweet potatoes, peeled & diced
3 cloves garlic, minced
¼ cup chicken broth
2 tablespoons FF sour cream
Salt & pepper to taste

1 lb lean ground turkey
1 tablespoon olive oil
1 medium onion, diced (8.5 oz)
1 stalk celery, diced (2 oz)
2 parsnips, peeled & diced (4 oz)
2 cloves garlic, minced
15-20 ounces frozen mixed vegetables
2 tablespoons flour
1 cup chicken broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
Salt & pepper to taste

  1. Make Sweet Potato Topping
    • Boil sweet potatoes & garlic until cooked and soft
    • Drain, and then mash with broth, sour cream, salt & pepper
  2. Preheat oven to 400 degrees F
  3. In a large skillet, brown turkey seasoned with salt & pepper, set aside
  4. Add olive oil to skillet, saute onion for 1 minute, then add celery, parsnip, and more salt & pepper if desired, cook until celery is soft (about 10 minutes)
  5. Add garlic and cook for another 3 minutes
  6. Add flour, mix well
  7. Add remaining vegetables, broth, tomato paste, Worcestershire sauce, and browned turkey, simmer on low for 10 minutes
  8. Transfer to a 9×13 casserole dish, spread mashed sweet potatoes on top and sprinkle with paprika
  9. Bake for 20-40 minutes or until potatoes are golden brown & filling is hot & bubbly

250 calories per serving

posted 10/13/14 as Sweet Potato & Turkey Shepherd’s Pie-N2MCC40


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