Sweet Potato Turkey Shepherd's Pie

Sweet Potato Turkey Shepherd's Pie Healthy Recipe

6 Servings 62 min Cook

Macros/Serving: 285 Calories
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4 Sweetpotato, 5" long Sweet Potato
3 Cloves, minced Garlic
1/2 Cup Lowfat Milk
1 1/4 Cup Chicken Broth
2 Tbsp Sour Cream
1 Dash Salt
1 Dash Pepper
1 Lb Ground Turkey
1 Tsp Olive Oil
1 Medium (2-1/2" dia) Onions
1 Stalk, medium (7-1/2" - 8" long) Celery
1 Parsnip Parsnips
2 Cloves, minced Garlic
1 Package (10 oz) Mixed Vegetables
2 Tbsp Wheat Flour
2 Tsp Tomato Paste
1 Tsp Worcestershire Sauce
1 Tsp Rosemary
1/4 Tsp Paprika


Recipe inspired by: http://www.



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

Drain and mash with 1/4 chicken broth, sour cream, salt and pepper.

Preheat oven to 400 degrees F.

In a large sauté pan brown turkey; season with salt and pepper.

When cooked, set aside on a plate.

Add olive oil to the pan, then add the onion and sauté one minute.

Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add frozen vegetables, flour, remaining chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well.

Simmer on low about 5-10 minutes.

In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish.

Top each with 1/2 cup mashed sweet potatoes.

Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika.

Bake 20 minutes or until potatoes turn golden.

Remove from oven and let it cool 10 minutes before serving.