Tuesday, September 29, 2020

Autumn Sweet Potato Shepherd’s Pie




Here in Kansas, we are transitioning from summer to fall. The leaves are just beginning their colorful annual display. Nights are getting cool enough to require the soft, downy comforter on the bed. Fuzzy socks, warm sweaters, and cozy sweats are out of storage and placed in the dresser.





This Autumn Sweet Potato Shepherd’s Pie is a perfect transition-of-seasons dinner. It has all the tasty comfort of the traditional dish but it's a lightened-up version for these ever-so-slightly chilly days, full of ground turkey and plenty of veg.

The inspiration for this recipe came from two sources: A turkey sweet potato shepherd’s pie on the Skinnytaste website and my own more substantial sweet-potato shepherd’s pie recipe I posted a few years ago. I love this one because it’s full of veggies reminiscent of summer’s harvest but also has a hint of flavors common at Thanksgiving. 

For those of you on WW, this recipe is 3 points per serving on the purple plan.

Autumn Sweet Potato Shepherd’s Pie

Serves 6

For filling:

2 teaspoons olive oil, divided

1 pound 99-percent lean ground turkey or chicken

1 medium onion, diced

2 stalks celery, diced

8 ounces mushrooms, diced

1 to 2 cloves garlic, minced 

1 teaspoon poultry seasoning

2 teaspoons tomato paste

2 tablespoons flour

1 teaspoon Worcestershire sauce

10-ounce bag of frozen mixed vegetables

1 cup low-sodium, fat-free chicken broth (plus extra if necessary)

Salt and pepper, to taste

For potatoes:

2 pounds sweet potatoes

2 tablespoons unsalted butter

1/4 to 1/2 cup fat-free milk

Salt and pepper, to taste

Preheat the oven to 400 degrees F. Spray a casserole dish with non-stick cooking spray and set aside. 

Put 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Add the turkey (or chicken) and brown until just cooked through. Put the cooked turkey in a bowl and set aside.

Add the remaining teaspoon of olive oil, and the diced onion and celery. Sauté until the onions start to become transparent, about 10 minutes. Add the mushrooms and sauté about 5 minutes more. 

Next add the garlic, poultry seasoning, tomato paste, Worcestershire sauce, and cooked turkey. Mix well. Then sprinkle the flour over the top and stir to coat the turkey-veg mixture. Add the frozen veggies and pour in the chicken broth. Cook until the mixture comes to a simmer and thickens about 5 minutes. (Add extra broth if necessary.) Add salt and pepper to taste, then pour the mixture into the casserole dish.

Poke the sweet potatoes with a fork or knife, and then pop them into the microwave. Cook until soft. While still warm, scoop out the inside of the potatoes into a large bowl. (Use a towel or paper towels to protect your hands from the hot potatoes.)  Add the butter and milk, then mash until fluffy. Add salt and pepper to taste.

Spoon the mashed sweet potatoes over the turkey mixture. Place the casserole dish onto a rimmed baking sheet to catch any drips, and bake until the sweet potatoes start to brown on top, 20 to 30 minutes.

(3 points per serving on the MyWW purple plan.)