Sweet Potato Shepherd's Pie

Name: Sweet Potato Shepherd's Pie
Total time: 90 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 -1/2 lbs sweet potatoes (peeled, diced); 3 cloves garlic; 1/2 cup 1% milk (or rice/oat milk for dairy-free); 1/4 cup chicken broth (low-sodium ); 2 tbsp sour cream (reduced-fat or dairy-free cream); kosher salt ( and black pepper to taste); 1 lb 93% lean ground turkey; 1 tsp olive oil; 1 medium onion (diced); 1 celery rib (chopped); 1 parsnip (diced); 2 cloves garlic (diced); 8 oz mushrooms (diced); 10 oz frozen mixed vegetables; 2 tbsp flour (or gluten-free flour like cup4cup); 1 cup chicken broth (low-sodium ); 2 tsp tomato paste; 1 tsp Worcestershire sauce; 1 tsp freshly chopped rosemary (or fresh thyme); kosher salt ( and black pepper to taste); paprika (for topping)

This healthy Sweet Potato Shepherd’s Pie is made with ground turkey, mixed vegetables, and a creamy mashed sweet potato topping for the perfect cozy, balanced dinner. It’s easy to assemble, family-friendly, and packed with flavor—plus it reheats beautifully. This recipe also includes make-ahead a...

⏱️ 90 menit 🔪 Persiapan: 25 menit 🔥 Masak: 65 menit 📊 Sulit 👁️ 8 dilihat

👨‍🍳 Mulai Masak

Foto: Skinnytaste

Bahan-bahan

6 porsi

1 -1/2 lbs sweet potatoes (peeled, diced)
3 cloves garlic
1/2 cup 1% milk (or rice/oat milk for dairy-free)
1/4 cup chicken broth (low-sodium )
2 tbsp sour cream (reduced-fat or dairy-free cream)
kosher salt ( and black pepper to taste)
1 lb 93% lean ground turkey
1 tsp olive oil
1 medium onion (diced)
1 celery rib (chopped)
1 parsnip (diced)
2 cloves garlic (diced)
8 oz mushrooms (diced)
10 oz frozen mixed vegetables
2 tbsp flour (or gluten-free flour like cup4cup)
1 cup chicken broth (low-sodium )
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary (or fresh thyme)
kosher salt ( and black pepper to taste)
paprika (for topping)

Langkah-langkah

Preheat oven to 400°F.
For the sweet potatoes: Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper, to taste.
For the filling: In a large skillet brown the ground turkey about 5 minutes; season with 1 teaspoon 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 garlic and mushrooms; sauté another 3-4 minutes. Add the flour and pepper and mix well.
Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer covered on low about 5-10 minutes, until thickened. Taste for salt and adjust as needed.
Spread the meat mixture in the bottom of a 9 x 12 baking dish.
Top with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. (If making ahead you can freeze at this point**).
Bake 30 to 35 minutes or until potatoes turn golden and the filling is heated through. Add more time, if cooking from refrigerator.
Remove from oven and let it cool 10 minutes before serving.