Ground turkey shepards pie w/ sweet potatoe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 pounds potatoes2 Tablespoons buttersplash of milk3 Tablespoons extra virgin olive oil1 onion1/2 cup chopped celery hearts (I like to throw in some chopped celery leaves)1 1/4 pounds ground turkey1 cup vegetable stock1 10oz. bag of frozen peas and carrots1 Tablespoon flour1 teaspoon dried thyme1 teaspoon rosemary1 teaspoon paprika1 pinch of nutmeg1/2 cap full of Kitchen Bouquetsalt and pepper to taste
Preheat oven to 400 degrees.
Dice and boil the potatoes until tender (10 or 15 minutes). Mash with a fork, mixing in milk, butter, salt, and pepper. I keep on the skins (it’s better for you and looks better, I think) but you don’t have to.
While the potatoes are cooking, heat the oil in a large skillet. Add the onion and celery and cook until the onions are translucent (5 minutes or so). Add the turkey and cook through, stirring regularly and breaking up the meat (another 10 minutes or so). Add peas and carrots, vegetable stock and sprinkle with flour (this thickens everything up) and cook stir for a few more minutes. Add spices and let simmer and thicken for about five minutes.
Transfer to a medium-sized casserole or baking dish. Cover with the potatoes, making irregular peaks with a fork. Dab with a little of butter and garnish with chives or fresh parsley. Bake for about 30 minutes, uncovered.
Number of Servings: 8
Recipe submitted by SparkPeople user TAMALOTTA69.
Dice and boil the potatoes until tender (10 or 15 minutes). Mash with a fork, mixing in milk, butter, salt, and pepper. I keep on the skins (it’s better for you and looks better, I think) but you don’t have to.
While the potatoes are cooking, heat the oil in a large skillet. Add the onion and celery and cook until the onions are translucent (5 minutes or so). Add the turkey and cook through, stirring regularly and breaking up the meat (another 10 minutes or so). Add peas and carrots, vegetable stock and sprinkle with flour (this thickens everything up) and cook stir for a few more minutes. Add spices and let simmer and thicken for about five minutes.
Transfer to a medium-sized casserole or baking dish. Cover with the potatoes, making irregular peaks with a fork. Dab with a little of butter and garnish with chives or fresh parsley. Bake for about 30 minutes, uncovered.
Number of Servings: 8
Recipe submitted by SparkPeople user TAMALOTTA69.
Nutritional Info Amount Per Serving
- Calories: 273.4
- Total Fat: 12.5 g
- Cholesterol: 47.6 mg
- Sodium: 419.3 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 2.6 g
- Protein: 14.3 g
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