Lunch: Sweet Potato Shepherd's Pie

This 30-minute meal packs in lean protein from the turkey, lots of vegetables, and healthy carbs from the sweet potatoes. Sweet potatoes are packed with vitamin A and have a lower glycemic index compared to white potatoes.

Ingredients

2 large sweet potatoes (about 9 ounces each), peeled and diced
Cooking spray
1 small onion, diced
2 cloves garlic, minced
1.25 pounds lean ground turkey
14.5-ounce can diced tomatoes
16-ounce bag frozen mixed vegetables (carrots, corn, peas and green beans)
1 tablespoon yellow mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon ground black pepper
2 teaspoons corn starch
1 tablespoon cold water
2 tablespoons trans-fat free margarine

Instructions

Place sweet potatoes in steam basket in a medium pot with 2 cups water. Bring to a boil, reduce heat, and simmer. Cover and steam until tender, about 15 minutes.
While potatoes are cooking, spray a large sauté pan with cooking spray. Add onions and sauté over medium-high heat for 3 minutes or until onions look clear. Add garlic and sauté for 30 seconds. Remove from pan and set aside.
Add turkey and cook until brown, about 6-7 minutes. Add onions back to pan and stir to mix.
Add diced tomatoes, mixed vegetables, yellow mustard, Worcestershire, and black pepper. Bring to a simmer.
In a small bowl, mix together corn starch and water. Add to turkey mixture and stir. Let simmer for 5 more minutes.
Meanwhile, drain the sweet potatoes. Place sweet potatoes in a medium bowl and mash with a potato masher. Add margarine and whisk until smooth.
Preheat broiler. Pour cooked turkey mixture evenly into an 11x14 inch pan or medium casserole dish. Spread sweet potatoes evenly on top of turkey mixture.
Broil for 5 minutes.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this dish can be gluten-free.

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