For the sweet potatoes- Boil sweet potatoes and
garlic in a pot of salted water until cooked and
soft. Drain and mash with chicken broth, milk,
sour cream, salt and pepper. Preheat oven to 400
For the filling- In a large skillet brown the
ground turkey about 5 minutes. season with salt
and pepper. When cooked, set aside on a plate.
Add olive oil to the pan, then add the onion
and saute one minute. Add the celery, parsnip,
salt and pepper to taste; cook about 12
minutes, until celery is soft.
Add garlic and mushrooms, saute another 3-4
minutes. Add flour, salt and pepper and mix
well.
Add frozen vegetables, chicken broth, tomato
paste, Worcestershire sauce, rosemary, cooked
turkey, and mix well. Simmer on low about 5-10
minutes.
In 6 oven safe individual oven safe dishes ,or
a 9 x 12 baking dish, spread 1 cup of the meat
mixture on the bottom of each dish.
Top each with 1/2 cup mashed sweet potatoes.
Use a fork to scrape the top of the potatoes to
make ridges; sprinkle with paprika. If making
ahead you can freeze at this point.
Bake 20 to 30 minutes or until potatoes turn
golden and the filling is heated through. If
baking in a large casserole dish, add more time
as needed to heat through.
Remove from oven and let it cool 10 minutes
before serving.
Originally Submitted
1/7/2021
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