Description

Inspired by my Shepherd’s Pie, I made an easy and healthy, loaded sweet potato topped with ground turkey shepherds pie filling – delish!

Yield: 4servings | Serving Size: 1potato

Ingredients

4small sweet potatoes, 7 ounces each

1pound93% ground turkey

1teaspoonkosher salt

1teaspoonolive oil

1small onion, minced

1/2cupminced celery

2clovesgarlic, minced

4ozmushrooms, diced

3/4cupfrozen peas and carrots

1cupbeef broth

1tablespoonflour, or GF flour mix

1tablespoontomato paste

1teaspoonWorcestershire sauce, check labels for GF

1teaspoonfreshly chopped thyme leaves

Instructions

• Preheat oven to 400°F.

• Wash and dry sweet potatoes and pierce them all over with a fork. Bake sweet potatoes 50 to 55 minutes, until soft.

Heat a large deep nonstick skillet over high heat and brown the ground turkey, seasoning with 1 teaspoon salt and cook, breaking the meat up with a wooden spoon as it cooks about 5 to 6 minutes.

• Reduce heat to medium low, push the meat to the side and add the oil, onion, celery garlic, and tomato paste. Cook until the vegetables are tender, about 5 minutes then mix.

• Add the frozen vegetables, mushrooms, Worcestershire sauce, fresh thyme and mix well.

• Whisk together the broth and flour in a small bowl and pour over meat. Simmer, covered on low about 5 minutes, until it thickens and the flavors meld.

When the potatoes are ready, cut them open and top each with a scant cup of the turkey mixture. Eat hot.

Last Step:

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