Shepard's pie is a classic American dish that tends to be a crowd pleaser. Adults love, kids love it, it freezes well, can be made ahead of time, and keeps great. I actually like it even better when it has a day or 2 to hang out in the fridge. This version is a simple update of the classic and is made with sweet potatoes and learn ground turkey instead of the traditional ground beef and mashed potatoes. Use whatever vegetable you like in the pot pie. Traditionally it is a combination of peas, carrots, and corn but I usually opt for a frozen vegetable mix with broccoli and cauliflower. Want to really kick up the flavor? Add one blended chipotle pepper to the sweet potatoes for a spicy, smoky, and delicious twist.
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- 1 lb sweet potatoes, peeled and diced
- 1/2 cup nonfat milk
- 2 tbsp nonfat plain Greek yogurt
- 1 lb 99% lean ground turkey
- 1 tsp olive oil
- 1 cup onion, diced
- 2 U celery ribs, chopped
- 1 U carrot, chopped
- 2 U garlic cloves, minced
- 1 1/2 cup mushrooms
- 2 tbsp whole wheat flour
- 8 oz frozen mixed vegetables
- 3/4 cup low sodium chicken broth
- 3/4 tsp Worcestershire sauce
- 1/2 tsp dried thyme
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Cover the potatoes with water in a large pot. Bring to a boil and cook for 8-10 minutes until tender. Drain and mash with milk, Greek yogurt, salt, and pepper. Set aside. You can also microwave the potatoes whole by piercing them with knife and cooking for 8 minutes. Then carefully peel off the skin and mash with the milk, yogurt, salt, and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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