Alert Header goes here

Rutland Regional Medical Center

Be sure the class of "ShowPanel" is added to the div of "AlertPanel" or the panel will not show.

An image can be added. Be sure to add the class of "Left" or "Right" if the text should flow around it.

Lorem ipsum dolor sit amet, consectetur adipisicing elit. Itaque hic eos quasi nisi adipisci voluptas maxime placeat atque fugiat doloremque sint modi necessitatibus ea impedit laborum, distinctio, totam, quo nihil.

Skip to Content

Sweet Potato Shepherd's Pie

  • Heart Healthy Recipesweet potato shepherds pie
  • Diabetes Recipe

This delicious one-pot meal is a complete dinner for under 500 calories. Nutrition-packed sweet potatoes make a healthy topping for a shepherd’s pie that will satisfy your comfort food craving.

Ingredients

  • 2 1/2 lbs sweet potatoes peeled and cubed
  • 2 lbs ground lean turkey (93% lean) or chopped leftover turkey
  • 1/8 tsp salt
  • black pepper to taste
  • 2 tsp poultry seasoning
  • 1 Tbsp olive oil
  • 1 onion cut into 1-inch dice
  • 2 carrots peeled and chopped
  • 3 stalks celery chopped
  • 2 Tbsp tomato paste
  • 2 cups reduced-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 2 Tbsp all-purpose flour
  • 4 oz frozen peas
  • 1/2 cup 1% milk
  • 2 Tbsp reduced-fat sour cream
  • 1/8 tsp nutmeg

Preparation

Preheat oven to 425°.

Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil and cook for 15 minutes or until tender.

Meanwhile, lightly coat a deep skillet with nonstick cooking spray and heat over medium-high heat until hot. Add the turkey and season with salt, pepper and poultry seasoning. Cook until turkey is no longer pink, about 8 minutes.

Reduce heat to medium-low. Add oil, onion, carrots and celery and cook for 5 minutes. In a bowl, whisk together tomato paste, chicken stock, Worcestershire sauce and flour. Add chicken stock mixture to skillet and cook for 10 minutes, or until the sauce thickens. Stir in peas and remove from heat. Pour the turkey mixture into a deep 9-inch baking dish.

Drain potatoes and return pot to heat. Add milk and sour cream. Mash potatoes. Season the potatoes with nutmeg and black pepper to taste and stir to combine. Top the turkey mixture with the potatoes. Bake for 20 minutes. Let sit for 10 minutes before serving.

Nutrition Facts
Serving size: about 3/4 cup

Per Serving:
Calories: 434
Fat: 16g
Saturated Fat: 3g
Cholesterol: 115mg
Sodium: 270mg
Carbohydrates: 32g
Fiber: 5g
Protein: 35g

Yield: 8 servings

Copyright 2015 © Baldwin Publishing, Inc. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing, Inc. strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and acceptance of these terms of use.

RUTLAND REGIONAL MEDICAL CENTER160 Allen Street, Rutland, VT 05701802.775.7111

© 2017 Rutland Medical Center