We have been having fun experimenting with some new recipes and this is one of the results. Our family (Well, Scott and I for sure) really enjoy Shepherd’s Pie. This is a new, slightly healthier version using ground turkey instead of hamburger and sweet potatoes instead of white. This dish has very different flavors than our usual version, but we really like it. Enjoy!
Turkey & Sweet Potato Shepherd’s Pie
1 lb ground turkey
1 bag (16 oz) frozen peas and carrots
3 TBS butter, divided
1 TBS flour
1/2 cup chicken broth
2 TBS worchestershire sauce
2 medium sized sweet potatoes
Cinnamon and Nutmeg to taste
Salt and Pepper to taste
Bake the sweet potatoes in their skins until soft. I usually place them on a cookie sheet and bake at 350 for about 40 minutes. Once soft, peel the potatoes and mash in a bowl with 1 tbs butter, cinnamon and nutmeg. Set aside.
Meanwhile, brown turkey in a skillet. Once browned, place ground turkey in casserole dish and add bag of frozen vegetables.
Melt 2 tbs butter in skillet. Add flour and whisk to combine butter and flour, letting the mixture brown a bit. Add chicken broth and worchestershire sauce, whisking well to combine and to remove lumps. Allow to simmer until thickened. Salt and pepper to taste. Pour mixture in with turkey and vegetables. Top with sweet potatoes.
Bake at 375 for 30 minutes.
Makes 4 large servings.