Sweet Potato Turkey Shepherd's Pie

Ingredients

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Garlic

  Raw

  3 cloves, minced or 9g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ¼ cup or 300g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 medium or 110g

• Celery

  Raw

  1 stalk, medium or 40g

• Parsnips

  Raw

  1 parsnip or 100g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mixed vegetables

  Frozen, unprepared

  1 package (10 oz) or 284g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Tomato paste

  Canned, without salt added

  2 tsp or 11g

• Worcestershire sauce

  1 tsp or 6g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Paprika

  Spices

  ¼ tsp or 0.5g

Directions

1. Boil sweet potatoes and garlic in a pot of salted water until soft. Drain and mash with 1/4 cup chicken broth, sour cream, salt, and pepper.
2. Preheat oven to 400°F.
3. In a large sauté pan, brown the turkey seasoned with salt and pepper. Set aside.
4. Add olive oil to the pan, then sauté onion for one minute. Add celery, parsnip, salt, and pepper; cook until celery is soft, about 12 minutes.
5. Add frozen vegetables, flour, remaining chicken broth, tomato paste, Worcestershire sauce, rosemary, and cooked turkey. Mix well and simmer on low for 5-10 minutes.
6. Spread 1 cup of the meat mixture in each of 6 oven-safe dishes. Top with 1/2 cup mashed sweet potatoes.
7. Use a fork to create ridges on the potato topping; sprinkle with paprika. Bake for 20 minutes or until golden.
8. Remove from oven and let cool for 10 minutes before serving.