Sweet Potato Shepherd's Pie
User Reviews
5
2 reviews
Excellent
Sweet Potato Shepherd's Pie
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Make this sweet potato shepherd's pie for a cozy comfort meal!
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Ingredients
Sweet Potato Layer
- 2 sweet potato medium, peeled and cubed
- ½ cup yogurt plain, Greek
- ¼ cup chicken broth
- 2 tbsp butter unsalted
- salt to taste
- ½ cup Parmesan Cheese freshly grated
Meat Layer
- 1 tbsp neutral cooking oil generic cooking oil
- ½ yellow onion diced
- 1 lb ground turkey
- ½ tsp oregano dried
- ½ tsp thyme dried
- ½ tsp basil dried
- 1 tsp salt
- 1 cup chicken broth
- ¼ cup tomato paste
- 1 tbsp Worcestershire sauce
- 2 cups mixed frozen vegetables
Instructions
- Preheat oven to 400F. Place cubed sweet potatoes in a pot and cover with water. Pour 1 tbsp kosher salt into the pot and stir. Bring to a boil, reduce to a simmer, cover pot and let simmer for 10 minutes.
- In a separate pan heat oil over medium heat and add the onions to the pan. Saute until fragrant 3-5 minutes. Add the ground turkey to the pan, brown and break into crumbles. Mix the seasonings into the ground turkey.
- Add the chicken broth, tomato paste, and worcestershire sauce to the turkey mixture and stir to combine. Add the frozen mixed vegetables to the pan and mix in. Allow mixture to simmer for about 10 minutes.
- When sweet potatoes are fork tender, drain the water and add yogurt, chicken broth and butter to the warm pot. Allow the butter to melt and then whip everything together with a hand mixer. Taste and add salt as needed.
- Assemble in a casserole dish with an even layer of the meat mixture on the bottom. Top with the sweet potatoes and smooth into an even layer. Sprinkle on the parmesan cheese.
- Bake uncovered for 20 minutes. If desired, increase oven heat to broil at the end to add some browning to the parmesan cheese.
Notes
- Allow to cool completely before covering tightly with 2 layers of tinfoil. Freeze for up to 3 months.
- After thawing: Bake in the oven 400F uncovered for 30-40 minutes.
- After thawing:
- Bake in the oven 400F uncovered for 30-40 minutes.
- From frozen: Bake covered at 350F for 2 hours and uncovered to brown the crust.
- From frozen:
- Bake covered at 350F for 2 hours and uncovered to brown the crust.
- Store leftovers in an airtight container for up to 4 days in the fridge.
Freezer Instructions: Freeze before baking. Allow to cool completely before covering tightly with 2 layers of tinfoil. Freeze for up to 3 months.
After thawing: Bake in the oven 400F uncovered for 30-40 minutes.
From frozen: Bake covered at 350F for 2 hours and uncovered to brown the crust.
- After thawing: Bake in the oven 400F uncovered for 30-40 minutes.
- From frozen: Bake covered at 350F for 2 hours and uncovered to brown the crust.
Nutrition Information
Show Details
Serving
6g
Calories
304kcal
(15%)
Carbohydrates
28g
(9%)
Protein
27g
(54%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
59mg
(20%)
Sodium
941mg
(39%)
Potassium
798mg
(17%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
14146IU
(283%)
Vitamin C
12mg
(13%)
Calcium
176mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 304kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 941mg | 39% |
| Potassium | 798mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 14146IU | 283% |
| Vitamin C | 12mg | 13% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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