Description
Inspired by my Shepherd’s Pie, I made an easy and healthy, loaded sweet potato topped with ground turkey shepherds pie filling – delish!
Yield: 4servings | Serving Size: 1potato
Ingredients
4small sweet potatoes, 7 ounces each
1pound93% ground turkey
1teaspoonkosher salt
1teaspoonolive oil
1small onion, minced
1/2cupminced celery
2clovesgarlic, minced
4ozmushrooms, diced
3/4cupfrozen peas and carrots
1cupbeef broth
1tablespoonflour, or GF flour mix
1tablespoontomato paste
1teaspoonWorcestershire sauce, check labels for GF
1teaspoonfreshly chopped thyme leaves
Instructions
- 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.
Last Step:
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