Turkey Sweet Potato Shepherd’s Pie

FOR SWEET POTATO TOPPING

·       2 pounds sweet potatoes, washed, peeled, and cut into cubes.

·       2 tablespoons olive oil or butter

·       1/3 cup milk of choice, use unsweetened almond or oat milk for dairy free

·       salt, or to taste

TURKEY AND VEGGIE FILLING

·       1 tablespoon olive oil

·       1 medium yellow onion, chopped

·       1 pound ground turkey, or ground chicken

·       1/2 teaspoon garlic powder

·       ½ teaspoon oregano

·       1 teaspoon kosher salt

·       1 tablespoon Worcestershire sauce

·       1 can tomato paste (156ml)

·       12 ounce bag frozen mixed veggie (I use a mix of peas, corn and beans)

·       1/2 cup broth

INSTRUCTIONS

SWEET POTATO TOPPING

·       Place potatoes into a large pot and cover with water so they are just covered. Cover the pot with a lid and bring to a boil on high heat. Cook for 10-13 minutes or until they are fork tender.

·       Once the potatoes are cooked to fork tender, drain the potatoes and add them to a high speed blender, add in milk and butter or oil and blend until smooth (you may need to add a little more milk if it looks too thick). Add salt to taste.

TURKEY & VEGGIE FILLING

·       While potatoes are cooking, preheat the oven to 375℉ and heat oil in a cast iron skillet or large pot over medium heat.

·       Once hot, add onions and sauté for about 2 minutes or until onions start to turn translucent.

·       Crumble the ground turkey into the cast iron skillet and cook, breaking it up into pieces with your spoon. Cook until the turkey is cooked through and crumbly, about 5-7 minutes.

·       Add garlic powder, oregano salt, Worcestershire sauce and tomato paste to the skillet. Sauté for 2 minutes, stirring often.

·       Add broth and frozen vegetables to the skillet. Stir to combine.

·       Transfer the filling into a 9" x 13" greased casserole baking dish. Spread the filling evenly in the baking dish and then top with the mashed sweet potatoes. Spread the potatoes in an even layer on top of  the filling. Bake for 30-35 minutes until the potatoes are lightly browned on top. For a crisper potato topping, broil for 1 to 2 minutes. Garnish fresh herbs and enjoy warm.

·       Let leftovers cool completely before storing in the fridge for 3-4 days.