Sweet Potato Shepherd's Pie
- Heart Healthy Recipe
- 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.
- 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
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.
Serving size: about 3/4 cup
Saturated Fat: 3g
Yield: 8 servings
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