We could all use some comfort food from time to time; Or all the time, if you keep it healthy. This sweet potato shepherd's pie is our way of having our cake and eating it too. We substituted the white potatoes for sweet potatoes and the ground beef for ground turkey thighs. Shelly is not a fan of peas so we also swapped them for zucchini. Make this one on Sunday and enjoy it for days to come!
Sweet Potato Shepherd's Pie
2 large sweet potatoes, peeled and cubed
2 tbsp olive oil
1 lb. ground turkey thighs
2 tbsp Italian dried seasoning blend
1 1/2 tsp cumin
1/2 tsp cinnamon
1 small yellow onion, chopped
3 garlic cloves, minced
1 large zucchini, chopped in one inch pieces
1/4 cup portabella mushrooms, chopped
2 large carrots, chopped
1 medium green bell pepper, chopped
1 can of crushed, fire roasted tomatoes, smashed
1 cup chicken stock
Salt and pepper
- Preheat the oven to 400. Spray a medium casserole pan with oil.
- Add the potatoes to a large pot of boiling water. Boil for about 10 minutes or until the potatoes are fork tender.
- While the potatoes boil, add the olive oil to medium high heat. Season the turkey with the seasoning blend, 1 teaspoon of the cumin, and a dash of cinnamon. Cook until brown. Set aside
- Add the onions, peppers, and carrots to the same pan you cooked the turkey in, for about 3 minutes. Add the garlic and cook about 30 seconds until fragrant.
- Add the zucchini and mushrooms and cook for about 2 minutes.
- Add the tomatoes, chicken stock, and turkey to the pan and simmer for 10 minutes to allow the flavors time to develop. Season with salt and pepper
- While the turkey mixture simmers, drain the potatoes and mash with the rest of the cumin, cinnamon, salt and pepper.
- Spoon the turkey mixture into the casserole pan and top with the sweet potato mixture. Spread the mixture with a fork, covering the turkey mixture.
- Bake at 400 for 20 minutes. Enjoy!