Ingredients

The following ingredients have 4 Servings
  • 1 large sweet potato (peeled and cubed (six cups))
  • 2 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 onion (diced)
  • 2 carrots (chopped (one cup))
  • 2 celery ribs (chopped)
  • 2 tablespoons cornstarch
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup chicken or turkey stock
  • 1 cup peas

Instruction

  • Place the sweet potato cubes in a pot and add enough water to cover them
  • Boil the sweet potatoes until they are fork tender, then drain and mash them with one tablespoon of olive oil.
  • In an oven safe skillet, heat one tablespoon of the olive oil
  • Add the carrots, onion, and celery and cook
  • Preheat oven to 400°
  • In an oven safe skillet, heat one tablespoon of olive oil over medium high heat.
  • Add carrots, celery, and onion to the skillet and cook, stirring, until softened, about 5 minutes
  • Stir in the cornstarch, rosemary and thyme
  • Add the ground turkey, salt, and pepper to the skillet and cook, breaking up with a spoon until no longer pink, about 5 minutes.
  • Add the chicken stock and stir to combine completely
  • Stir in the peas and remove from heat
  • Using a spatula, smooth the mashed sweet potatoes over the filling evenly to cover.
  • Sprinkle with paprika (optional)
  • Bake for 30 minutes or until the potatoes form a crust and the filling is bubbling
  • Allow the shepherd's pie to cool for about 5 minutes before slicing.