An updated skinny version of the classic Shepherd's pie, made with ground turkey instead of beef or lamb, sweet potatoes instead of white potatoes and lots of veggies. Still as delicious (if not better!), but more nutritious! Naturally gluten-free and paleo.
While the sweet potatoes are cooking, prepare the filling. Add olive oil to a large skillet over medium heat. Add onion, stir and cook until fragrant and onions start to soften, about 3 minutes. Add turkey and break down in small bites using a wooden spoon. Season with salt and pepper. Cook until turkey bites are browned on the outside, but not fully cooked inside.
Stir in frozen veggies and mushroom. Add Worcestershire sauce, tomato paste, and chicken stock. Stir well to combine and cook until turkey is cooked through about 5 to 7 minutes. Taste and adjust salt and pepper if needed. Spoon the filling evenly into a large baking dish, including the juice. Set aside while you finish the sweet potato mash.
Bake for 30 minutes, until bubbling and browned. If necessary, broil for least 5 minutes. Remove from the oven and serve. It makes great leftovers.
About the veggies: you can use your favorite combo of frozen veggies. For the pictures, I used a mix of corn, peas and bell peppers. You can also use carrots or broccoli.
Clean Eating Turkey and Sweet Potato Shepherd’s Pie https://www.notenoughcinnamon.com/clean-eating-turkey-sweet-potato-shepherds-pie/