6 Servings 62 min Cook
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.
skinnytaste.
com/sweet-potato-turkey-shepards-pie/
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.
Enjoy!
