Sweet Potato Shepherd’s Pie!

I will start by saying I love shepherd’s pie. I always have. How can you not love beef, mashed potatoes, corn, and gravy, all in one dish?! My mom also once made it with garlic mashed potatoes, and that just took it to another level. My mouth is watering just thinking about it. However, that’s really the only way that we’ve ever changed it up. I mean, why mess with a delicious meal? Well, you know me, I like to make everything all healthy and nutritious (but still delicious!) 🙂

I found a recipe for sweet potato shepherd’s pie from Tried and Tasty on Pinterest. How had I never thought of using sweet potato before? Genius. I was a little iffy about using tomato sauce instead of gravy, since that seems like a much different flavor from my usual shepherd’s pie. But it got rave reviews, and it was covered in cheese, so I gave it a try. And it was so yummy, and pretty low-cal! I can’t really describe why the flavor worked, but it did. So trust me and give it a try! Next time I may see if I can make my mom’s trusted version with sweet potato but substitute a lighter gravy or something. But that’s a challenge for another day. Enjoy this one!

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Sweet Potato Shepherd's Pie

Adapted from: Tried and Tasty

Ingredients:

  • 1.25 lb ground turkey (I used 93% lean)
  • 1/2 med. onion, diced
  • 1 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 (15.25 oz) can of corn, drained
  • 1 (14.5 oz) can of sliced carrots, drained
  • 1 (15 oz.) can tomato sauce
  • 3 med. sweet potatoes, cubed (about 1.6 lbs)
  • 2/3 cup shredded cheddar cheese (I used 1/3 cup sharp cheddar and 1/3 cup reduced-fat mild cheddar)

Directions:

1.) Preheat oven to 350. In a medium pot, boil sweet potato cubes until soft; approx. 10-15 minutes (depending on the size of your cubes).

2.) While sweet potatoes are boiling, heat olive oil on medium-high in a large pan and saute onions until translucent; 3-5 minutes. Add ground turkey; brown and season with garlic powder and Italian seasoning.

3.) Add corn, carrots, and tomato sauce. Heat throughout.

4.) Once potatoes have softened, drain all water and mash. Spoon meat mixture into the bottom of a casserole dish (or 2 8×8 pans) and cover with prepared mashed potatoes.

5.) Sprinkle with shredded cheese and bake for 15-20 minutes until cheese is melted.

**I made this in 2 8×8 aluminum pans, rather than a casserole dish, because I wanted to freeze half. So I put one in the freezer before baking and without cheese, that way I could put it right in the oven some other busy week! Each 8×8 pan was 3 servings.

Nutrition Info (Per serving, from My Fitness Pal):

Calories 375
Fat 12 g (4 g saturated)
Fiber 8.5 g
Carbs 44 g
Sodium 634 mg
Protein 27 g

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