Sweet Potato and Turkey Shepherd's Pie Recipe

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Ingredients:

Serving

2 large sweet potatoes, peeled and cubed
1 large russet potato, peeled and cubed
2 large carrots, peeled and diced
1/4 cup egg substitute
1/3 cup light sour cream
salt and ground black pepper to taste
1 tbsp olive oil
1 lb ground turkey
1/2 cup chopped onion
1 stalk celery, chopped
1 clove garlic, minced
1 tsp crumbled dried thyme
3/4 tsp poultry seasoning
1/2 cup chicken stock
1/2 cup hot milk
1 tbsp all-purpose flour
1 dash worcestershire sauce
1 dash browning sauce
1 1/3 cups herb-seasoned stuffing mix
1 cup peas
3/4 cup corn
1/2 tsp crumbled dried thyme
salt and ground black pepper to taste
1 tsp ground nutmeg

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart, deep-dish casserole pan.
Place the sweet potato, russet potato, and carrot each in separate saucepans. Pour enough water into each saucepan to cover the vegetables. Place each saucepan over medium heat and bring to a boil. Cook each until tender enough to pierce with a fork, 5 to 7 minutes; drain. Set the carrots aside.
Place the drained sweet potato and russet potato in a large mixing bowl; mash lightly. Add the egg substitute and sour cream. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture. Whisk together the hot milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce and browning sauce.
Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the carrots, peas, and corn atop the stuffing mix. Season with thyme, salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg.
Bake in preheated oven until top is slightly browned, about 35 minutes. Allow to rest 30 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	339.21 Kcal (1420 kJ)
Calories from fat	94.8 Kcal
		% Daily Value*
Total Fat	10.53g	16%
Cholesterol	117.5mg	39%
Sodium	269.15mg	11%
Potassium	884.13mg	19%
Total Carbs	33.47g	11%
Sugars	10.78g	43%
Dietary Fiber	5.31g	21%
Protein	28.31g	57%
Vitamin C	17.4mg	29%
Vitamin A	0.7mg	22%
Iron	2.6mg	15%
Calcium	132mg	13%

Amount Per 100 g
Calories	94.21 Kcal (394 kJ)
Calories from fat	26.33 Kcal
		% Daily Value*
Total Fat	2.93g	16%
Cholesterol	32.63mg	39%
Sodium	74.75mg	11%
Potassium	245.55mg	19%
Total Carbs	9.3g	11%
Sugars	2.99g	43%
Dietary Fiber	1.47g	21%
Protein	7.86g	57%
Vitamin C	4.8mg	29%
Vitamin A	0.2mg	22%
Iron	0.7mg	15%
Calcium	36.7mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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