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Turkey and Sweet Potato Shepherd’s Pie

Turkey and Sweet Potato Shepherd’s Pie

Shepherd’s pie is a classic British dish that almost everyone has heard of. And almost everyone has their own version of it. Today we are making a turkey and sweet potato shepherd’s pie for those people that are on a diet. Here is what you need for it:

shepherds pie

  • 1/4 cup of brown sugar
  • 2 and ½ pounds of sweet potatoes, peeled
  • 1 tbsp of salt
  • 4 tbsp of butter
  • 1 tbsp of minced garlic
  • 3 tbsp of olive oil
  • 1 diced onion
  • 2 tsp of turmeric
  • 3 cups of chopped mushrooms
  • 2 pounds of ground turkey
  • 2 tsp of smoked paprika
  • 8 ounces of tomato sauce
  • 2/3 cup of grated Parmesan
  • 10 ounces of spinach

Turkey and Sweet Potato Shepherd’s Pie

First of all, heat your oven to 350 degrees F. Take your sweet potatoes and let them boil in a pot filled with water for 10 minutes. Bring them to a boil then reduce everything to a simmer and cook for 10 more minutes. Drain the water then add butter, sugar and ½ tsp of salt. Mash the potatoes and stir everything to incorporate all of the ingredients.

Secondly, in a large skillet, heat up one tbsp of oil then add your onion along with a pinch of salt. Cook it for 5 minutes until it becomes tender then add the mushrooms. Let everything cook for 2 minutes without stirring so the mushrooms can brown. Once they are done, transfer them onto a plate.

Now, put in the turkey inside the pan and break up the pieces with a spatula. Season the meat with smoked paprika, garlic, salt and turmeric. Cook it for 5 minutes, then you can add your onions and mushrooms in too. Pour in the tomato sauce, spinach and one cup of water. Bring everything to a simmer and cook for 15 more minutes until the sauce thickens.

Lastly, take a baking dish and spread your turkey mixture inside. On top of it, spread the sweet potatoes in a thin layer. Sprinkle everything with Parmesan and bake at 350 degrees for one hour. Let it cool, and then your sweet potato shepherd’s pie is ready to serve.

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