Turkey Shepherd’s Pie Stuffed Sweet Potatoes
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Turkey Shepherd’s Pie Stuffed Sweet Potatoes
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These non-traditional Turkey Shepherd's Pie Stuffed Sweet Potatoes are a healthy and delicious twist one of the classic St. Patrick's Day meals!
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Ingredients
Turkey Shepherd's Pie Filling
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1/2 yellow onion, diced
- 1 carrot, diced
- 1 clove garlic, minced
- 1 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon poultry seasoning
- Kosher salt and black pepper to taste
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire
- 1/2 cup frozen peas, defrosted
- 1 tablespoon Flour, use cornstarch to make gluten-free
- 1 cup low sodium chicken broth
- Shredded sharp white cheddar cheese for topping
Sweet Potato Filling
- 2 large sweet potatoes scrubbed clean
- 2 tablespoons milk
- 2 tablespoons shredded cheddar cheese
- Kosher salt and black pepper to taste
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Instructions
- Preheat oven to 350° F. and line a baking sheet with foil. Lay the sweet potatoes on the baking sheet, use a fork to pierce them with holes, then place them on the middle rack of the oven and bake for 40-50 minutes or until a knife can be inserted easily.
- Remove the potatoes from the oven to cool slightly before cutting them in half lengthwise and scooping out the filling (leave a 1/4 inch border all around the inside of the potato). Leave the potato skins on the lined baking sheet for assembling later.
- In a medium sized bowl add the milk, salt, pepper and shredded cheese to the sweet potatoes and mash them to your desired consistency.
- Heat a large skillet over medium high heat with a tablespoon of olive oil. Add the onion, carrot and garlic to the skillet and sautè until they start to soften, about 4 minutes.
- Add in the ground turkey and crumble with a wooden spoon. Season with salt, pepper, poultry seasoning and fresh thyme and cook the mixture until the turkey is cooked through.
- Stir in the ketchup, worcestershire and peas.
- In a glass measuring cup whisk together the flour and chicken broth until smooth then pour it into the turkey mixture. Stir the turkey mixture until the sauce has thickened, about 2 minutes.
Assembling
- Preheat oven to broil.
- Scoop just enough of the mashed sweet potatoes back into the skins to cover the bottom.
- Fill the sweet potatoes the rest of the way with the turkey filling, you will probably have leftover filling. Divide the remaining mashed sweet potatoes evenly over the top of each stuffed potato.
- Top with shredded white cheddar cheese then place the potatoes back in the oven and broil until the cheese has melted.
Notes
- If you have leftover turkey filling it may be stored in an airtight freezer safe container and frozen for a later date.
Nutrition Information
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Calories
373kcal
(19%)
Carbohydrates
34g
(11%)
Protein
27g
(54%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
89mg
(30%)
Sodium
309mg
(13%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin C
1mg
(1%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 89mg | 30% |
| Sodium | 309mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin C | 1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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