Clean Eating Turkey and Sweet Potato Shepherd’s Pie

• Gluten free

• Meat

  • 1 lb Ground turkey

• Produce

  • 9 oz Mushrooms
  • 1 Onion, medium
  • 2 cups Veggies, frozen

• Canned Goods

  • 1/2 cup Chicken stock
  • 1 tbsp Tomato paste

• Condiments

  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1 Black pepper, freshly-cracked
  • 1 1/2 tsp Paprika, sweet
  • 2 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tsp Olive oil, Extra Virgin

Found on notenoughcinnamon.com

Description

Ingredients

• 4 medium/large sweet potatoes, peeled and cut into chunks (about 10.5 oz / 300 g each; 2.6 lbs / 1.2 kg total)
• 2 tbsp olive oil
• 1 1/2 tsp sweet paprika
• Sea salt
• 2 tsp extra virgin olive oil
• 1 medium onion, chopped
• 1 lb / 450 g ground turkey
• 2 cups frozen veggies (see notes)
• 9 oz / 250 g sliced mushrooms (about 3 1/2 cups)
• 2 tsp Worcestershire sauce (sub with coconut aminos for paleo)
• 1 tbsp tomato paste
• 1/2 cup chicken stock
• Sea salt
• Freshly cracked black pepper

Directions

• Place sweet potatoes in a large pot. Cover with cold water. Add one teaspoon of salt. Bring to a boil, then reduce to a simmer and cook until very tender, about 20 to 30 minutes (test with a knife to make sure they are cooked through. The knife should come in very easily).
• Preheat oven to 400F/200C.
• While the sweet potatoes are cooking, prepare the filling. Add olive oil in a large skillet over medium heat. Add onion, stir and cook until fragrant and onions start to soften, about 3 minutes. Add turkey and break down in small bites using a wooden spoon. Season with salt and pepper. Cook until turkey bites are browned on the outside, but not fully cooked inside. Stir in frozen veggies and mushroom. Add Worcestershire sauce, tomato paste and chicken stock. Stir well to combine and cook until turkey is cooked through, about 5 to 7 minutes. Taste and adjust salt and pepper if needed. Spoon the filling evenly into a large baking dish, including the juice. Set aside while you finish the sweet potato mash.
• Drain water from the pot, return the sweet potatoes to the pot and mash them using a potato masher. Add two tablespoons of olive oil and stir with a wooden spoon. Season with salt to taste.
• Spread the mashed sweet potatoes evenly on top of the filling. Use a fork to draw furrows (to create peaks that will get browned!). Sprinkle with sweet paprika.
• Bake for 30 minutes, until bubbling and browned. If necessary, broil for last 5 minutes. Remove from the oven and serve. It makes great leftovers.

Nutrition