Using turkey as the meat and sweet potatoes in place of white potatoes gives this dish a twist on the traditional shepherds pie.
To make this #dinnerdoneby9am I fully assemble the pie in the morning, refrigerate all day, then bake just prior to serving.
Potato Layer
-3 sweet potatoes, diced
-1/4 c milk
-1/2 tsp salt
-2 Tbsp butter
Meat and Vegetable Layer
-1 Tbsp olive oil
-1 lb ground turkey
-1 onion, diced
-2 cloves garlic, minced
-1 Tbsp butter
-1 Tbsp flour
-1 c beef broth
-1 tsp thyme
-1 tsp rosemary
-1/2 tsp salt
-1/2 tsp pepper
-1 Tbsp Worcestershire sauce
-4 Tbsp ketchup
-1 c frozen mixed vegetables
Place sweet potatoes in a medium pot and cover with water by 1 inch. Bring to a boil and simmer potatoes until tender, about 15 minutes. Drain potatoes, add remaining ingredients for potato layer and mash using an electric mixer until smooth.
While potatoes cook, heat olive oil in a medium skillet, add onion, saute 5 minutes. Add ground turkey, cook, breaking up with a wooden spoon, until turkey is cooked through; about 10 minutes. Drain off fat, add garlic, cook 1 additional minute. Set turkey aside. Melt butter in the pan, add flour, cook 1 minute, stirring constantly. Whisk in broth. Add thyme- ketchup, cook 5 minutes, until broth thickens. Add mixed vegetables, cook 5 additional minutes.
Spread the turkey/ vegetable mixture into a greased casserole dish. Spread mashed sweet potatoes on top. Bake at 350 for 20 minutes. Garnish with fresh parsley and a sprinkling of paprika, if desired. Cool 5 minutes, then serve.
