Shepherd’s Pie

Made with Sweet Potato

Serves: 2 people

Total Time: 1 hr 20 mins

Ingredients

• 1½ lbs. sweet potatoes

• ¾ cups water

• ¼ cup unsweetened coconut milk

• 2 cloves garlic, diced

• ⅔ cup chicken broth, divided

• ½ lb. organic, lean ground turkey

• ¾ tsp. pink Himalayan salt

• ½ tsp. black pepper

• 1 tbsp. olive oil

• ½ medium yellow onion, diced

• 1 parsnip, diced

• 1 stalk celery, chopped

• 4 oz. mushrooms, diced

• 5 oz. frozen peas and carrots mix

• 2 tsp. tomato paste

• 1 tsp. gluten-free Worcestershire sauce

• 1 tsp. fresh rosemary, chopped

• ¼ tsp. paprika

Directions

Sweet Potatoes

• Preheat oven to 425° F.

• Place sweet potatoes in a glass dish and add water. Water should appear in glass at a depth of approx. 1 inch.

• Poke 3-4 holes in sweet potatoes with a fork.

• Bake potatoes until tender, about 45 minutes. Prepare filling while waiting.

• Remove peels and mash potatoes in a bowl with milk, garlic, and 2 tbsp. Of chicken broth.

• Add salt to taste and set aside.

Filling

• In a large sauté pan, brown ground turkey and season with ½ tsp. salt and ¼ tsp. pepper.

• Add olive oil and onions, and sauté for an additional minute, until onions are translucent.

• Add parsnip, celery, remaining ¼ tsp. Of salt and pepper. Cook until celery is soft, about 10 minutes.

• Add garlic and mushrooms, and sauté for an additional 3 minutes.

• Add frozen vegetables, remaining chicken broth, tomato paste, and rosemary. Mix well.

• Simmer on low heat for 10 minutes.

• Set aside.

Casserole

• Preheat oven to 400° F.

• In an 8”x8” square glass baking dish, spread the meat mixture evenly along the bottom.

• Top with a layer of sweet potatoes. Sprinkle with paprika.

• Bake for 20 minutes, until potatoes are golden brown.