Turkey Shepherd's Pie Loaded Sweet Potato
Inspired by my Shepherd's Pie, I made an easy and healthy, loaded sweet potato topped with ground turkey shepherds pie filling – it came out great!
Foto: SkinnytasteIngredients
- 4 small sweet potatoes (7 ounces each)
- 1 pound 93% ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- 1 small onion (minced)
- 1/2 cup minced celery
- 2 cloves garlic (minced)
- 4 oz mushrooms (diced)
- 3/4 cup frozen peas and carrots
- 1 cup beef broth
- 1 tablespoon flour (or GF flour mix)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce (check labels for GF)
- 1 teaspoon freshly chopped thyme leaves
Steps
Preheat oven to 400°F.
Wash and dry sweet potatoes and pierce them all over with a fork. Bake sweet potatoes 50 to 55 minutes, until soft.
Heat a large deep nonstick skillet over high heat and brown the ground turkey, seasoning with 1 teaspoon salt and cook, breaking the meat up with a wooden spoon as it cooks about 5 to 6 minutes.
Reduce heat to medium low, push the meat to the side and add the oil, onion, celery garlic, and tomato paste. Cook until the vegetables are tender, about 5 minutes then mix.
Add the frozen vegetables, mushrooms, Worcestershire sauce, fresh thyme and mix well.
Whisk together the broth and flour in a small bowl and pour over meat. Simmer, covered on low about 5 minutes, until it thickens and the flavors meld.
When the potatoes are ready, cut them open and top each with a scant cup of the turkey mixture. Eat hot.
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