sweet potato shepherd’s pie.
this one is a winner. don’t let the sub par photos fool you. it’s a new staple in the meals & moves household!
- 2 large sweet potatoes, peeled and cubed
- splash of milk
- cooking spray or olive oil
- 12 oz lean ground turkey or chicken
- 2-3 celery stalks, diced
- 2-3 carrots, peeled & diced or ~15 baby carrots, diced
- 1/2 medium red onion, diced
- several dashes of worcestershire sauce
- 2 (8 oz) cans tomato sauce
- 1.5 cups steamed green beans
- salt & pepper
- asiago or parmesan cheese, for sprinkling
put potatoes in a large pot. cover with water and bring to a boil. boil until potatoes are fork-tender.
meanwhile, dice your celery, carrots & onion.
give your begging pup a carrot. it won’t hurt.
sauté celery, carrots & onion in a well oiled pan over medium-high heat. add a few dashes of worcestershire sauce for good luck.
add your ground turkey and cook thoroughly. don’t be afraid to use some salt and pepper, either. add more worcestershire sauce while you are at it.
add the tomato sauce and mix well to combine. make sure all your veggies are tender.. if they aren’t, keep cooking the mixture until they are.
mash your potatoes! add the splash of milk, salt and pepper so they taste perfect. the amount of the milk, salt and pepper is up to your taste buds.
have your favorite person (in my case, marshall) test out the ingredients to make sure they are all perfectly tasty.
time to assemble!
first, layer the meat mixture in an oven safe dish like so:
then, add your green beans:
next, add the mashed sweet potatoes:
finally, grate some cheese over the top:
cover it with foil and bake for about 30-40 minutes at 375 degrees.. or until the cheese is nice and bubbly and the pie is warmed throughout.
this recipe makes four very generous servings, here are the nutrition stats per serving:
xo. janetha g.