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Turkey and Sweet Potato Shepherd’s Pie
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| Ready in 45 minutes • Makes 6 servings Ingredients | |
| 1 1/2 lb | sweet potatoes, cut into small cubes |
| 1/4 cup | Greek yogurt |
| 1 tsp | fresh rosemary, finely minced |
| Dash | sea salt |
| black ground pepper | |
| 2 tsp | olive oil |
| 1/2 medium | yellow onion, chopped |
| 1 stalk | celery, minced |
| 1 lb | leftover turkey breast or ground turkey breast meat |
| 16-oz bag | frozen mixed vegetables |
| 1 tbsp | fresh rosemary, minced |
| 1 tbsp | whole wheat pastry flour |
Instructions
Preheat oven to 400°F.
Steam the potatoes to soften, about 15 minutes. When done, mash or place in a food processor with the yogurt and rosemary. Potatoes should be stiff but creamy. Season to taste.
While potatoes are steaming, heat olive oil in a large skillet and sauté the onions and celery. Add turkey to brown. Add frozen vegetables and rosemary. Stir to heat through. Stir in flour until dissolved in the liquid from the meat and vegetables.
Pour meat mixture into a deep-dish pie pan or an 8"x8" casserole dish that has been lightly coated with oil or cooking spray. Spread potatoes over meat. Bake for 30 minutes or until the potatoes are slightly browned.
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