Monday, November 19, 2012

Sweet potato shepherd's pie

This was adapted from my favorite recipe website which means it’s the perfect combination of warm comfort food and low calories. I actually don’t like sweet potatoes but the chicken broth, garlic and sour cream gave the potato topping a creamy savory flavor that was simply delicious.

Sweet potato topping
1-1/2 lbs sweet potatoes, peeled, diced
3 cloves garlic
1/2 cup fat free chicken broth
3 Tbsp reduced fat sour cream
salt and pepper

Preheat oven to 400 degrees. Boil sweet potatoes until soft. Drain then return to pan and mash with chicken broth, garlic, sour cream. Add salt and pepper to taste.

Meat filling
1 lb lean ground turkey
1 tsp olive oil
1 medium onion, diced
1 celery stalk, chopped
1 parsnip, diced
2 cloves garlic, diced
8 oz mushrooms, sliced
10 oz frozen mixed vegetables
1 cup fat-free low-sodium chicken broth
1 tsp Worcestershire sauce
salt and pepper

Sauté ground turkey until brown seasoning with salt and pepper. Add onion, celery, and parsnip. Cook about 10 minutes, until onions are clear and celery is soft. Next add garlic and mushrooms and cook for another 5 minutes. Finally add frozen vegetables, chicken broth and Worcestershire sauce. Simmer on low about 15 minutes.

In a 9x13 oven safe dish spread the meat filling evening across the bottom. Add a heaping spoonful of the potato topping over each section and spread smooth to cover the meat filling. Use a fork to scrape the top of the potatoes to make a grid pattern across the top (it just makes it feel fancy). Sprinkle the potatoes with paprika. Bake 20 minutes. Remove from oven and let it cool 10 minutes before serving.

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