My littlest one is a super picky eater. Some days he likes something some days he doesn’t. If he’s upset or tired he’ll refuse to eat anything at all even his go to food. So feeding him healthy food is a constant, unending struggle. I’ve tried cooking vegetables a million different ways. He used to like rice and pasta but now he may not even eat that if he’s not in the right mood. With my other its all about the color of the plates or the order that he did things but thankfully he will eat absolutely anything that is put in front of him, no matter how spicy or odd the flavor ends up, which totally contradicts with my little one who prefers sweet or bland food.
One day while on one of the health kicks that I go on I found a recipe similar to this. I changed it around and made it my own and have fallen completely in love with it! A veggie and ground turkey filling with herbs and spices and then salt and garlic sweet potatoes for the potato layer. I can’t even put into words how amazing it is.
When seasoned to taste it is absolutely amazing!! Sometimes I get sick of the same old same old shepherd’s pie but with this recipe I get a little bit of salty sweet in the potatoes and a fresh herbal flavor in the filling. It is to die for and I love making this for my family. My little one’s are tricked by the sweetness of the potatoes and end up eating the whole thing.
Sweet Potato/Ground Turkey Shepherd’s Pie
For the potatoes:
- 1-1/2 lbs sweet potatoes, peeled, diced
- 3 cloves garlic
- 1/2 cup fat free chicken broth*
- 2 tbsp non fat plain greek yogurt
- salt and pepper to taste
For the filling:
- 1 lb 93% lean ground turkey
- 1 tbsp butter, unsalted
- 1/2 medium onion, sliced
- 2 cloves garlic, diced
- 10-16 oz frozen mixed vegetables
- 2 tbsp flour (leave out to make gluten-free)
- 1 cup fat-free low-sodium chicken broth*
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp freshly chopped rosemary
- salt and pepper
*regular broth works fine and actually adds to the flavor
Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, chicken broth, salt and pepper.
Preheat oven to 400°F.
In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Drain fat. Add butter/1 tbsp olive oil to the pan, then add the onion and sauté one minute.
Add garlic; sauté another 3ish minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
Spread meat mixture in 13×9 pan. Place large dollops of potatos on top of meat mixture about 6 in a pattern. Spread evenly over entire dish. Sprinkle paprika over potatoes.. Bake 30 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.