A warm and cozy one pot family favorite. Filled with simple, nutrient dense ingredients, this sweet potato shepherds pie is one you’ll want to come back to over and over again!
Filling
1 lb ground turkey
1 red pepper, diced
1 sweet onion, diced
2-3 carrots, diced
1 parsnip, diced
3 cloves garlic, minced
1/2 tsp rosemary
1/2 tsp salt
1/4 tsp pepper
1 tsp chili powder
1/2 can tomato sauce
1/4 to 1/2 cup broth
Topping
2-3 sweet potatoes
3-4 tablespoons butter
3 cloves garlic
2 to 3 tbsp milk or half and half
Dash cinnamon
Dash paprika
Instructions
Start by peeling and dicing your sweet potatoes. Then chop into roughly 2 inch pieces and boil with 3 peeled cloves of garlic until fork tender, about 20 to 25 minutes.
In the meantime make the filling in a large pot or dutch oven. I like doing it in something oven safe that way when you add the topping you can just pop it straight into the oven to bake.
Preheat oven to 350.
Brown ground turkey (or beef if you prefer) in your pot. Add all diced vegetables and spices and cook for a few minutes until tender.
Stir in broth and tomato sauce. You don’t want it soupy but plenty moist since you’ll be baking it.
Let that simmer and thicken.
Now strain the sweet potatoes and garlic.
Place in a blender with butter, milk, and a dash of cinnamon and paprika.
Blend until smooth.
Spoon whipped sweet potatoes straight onto the filling and top with another dash of paprika.
Bake for 10 to 15 minutes until everything marries together and sweet potatoes have formed a crust. You can also broil if you want to speed this up!
I hope you enjoy!
Many blessings, friends!
