Twisted Shepherds Pie!

It has been far too long since my last post. For the past couple weeks, it seemed like I always had something else that needed to be done instead, and blogging took the back burner. Also, a long weekend in Charlotte, North Carolina to see my family consumed a few days, but it was so worth it! I was not sure I could wait until Christmas to them again!

I am hoping that this recipe is as enjoyable for you and your family as it was for mine. I came across this recipe through an email from another cooking website/blog. Although,I did make a few changes from the original recipe.

Twisted Shepherds Pie

Ingredients:
1 lb lean ground turkey
1 tsp olive oil
1 medium onion, diced
1 celery stalk, chopped
1 large baking potato, peeled and small diced
2 cloves garlic, minced
12 oz frozen mixed vegetables
2 tbsp flour
1 cup low-sodium chicken broth
2 tsp tomato paste
1 tsp reduced sodium Worcestershire sauce
1 tsp freshly chopped rosemary
salt and pepper, to taste
paprika

Topping:
3 medium to large sweet potatoes, peeled and diced
3 cloves garlic
1/2 cup 2% milk
1/4 cup low sodiumchicken broth
2 tbsp fate free sour cream
salt and pepper, to taste

Directions:

Preheat oven to 375 degrees.

Boil sweet potatoes and garlic in a pot of salted water until potatoes are soft.

Drain and mash with milk, chicken broth, sour cream, salt and pepper.

In a large saute pan brown turkey; season with salt and pepper. Once cooked, set aside on a plate.

Add olive oil to the pan, then sauté onion about one minute. Add the celery, potato, salt and pepper to taste. Cook about 12 minutes, until celery is softened.

Add garlic and 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.

Spread ground turkey mixture evenly on bottom of greased 13×9 glass baking dish. Top evenly with sweet potato mixture. Sprinkle with paprika to taste.

Bake at 375 degrees for 20-25 minutes, until potatoes are cooked through. Remove from oven, let it rest about 10 minutes before serving.

**Recipe credit: Skinny Taste

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Since this is an all-in-one dish that includes your meat and veggies, I baked some store bought whole wheat biscuits while the shepherds pie rested. The biscuits were the perfect compliment!

ENJOY!! 🙂

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