This sweet spin on shepherd's pie showcases ground turkey, chopped carrots and cubed potatoes for a healthy comfort food dish. Add poultry seasoning and tomato paste for a rich flavor that really pops.
Recipe yields 8 servings
Preheat oven to 425°.
Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil and cook for 15 minutes or until tender.
Meanwhile, lightly coat a deep skillet with nonstick cooking spray and heat over medium-high heat until hot. Add the turkey and season with salt, pepper and poultry seasoning. Cook until turkey is no longer pink, about 8 minutes.
Reduce heat to medium-low. Add oil, onion, carrots and celery and cook for 5 minutes. In a bowl, whisk together tomato paste, chicken stock, Worcestershire sauce and flour. Add chicken stock mixture to skillet and cook for 10 minutes, or until the sauce thickens. Stir in peas and remove from heat. Pour the turkey mixture into a deep 9-inch baking dish.
Drain potatoes and return pot to heat. Add milk and sour cream. Mash potatoes. Season the potatoes with nutmeg and black pepper to taste and stir to combine. Top the turkey mixture with the potatoes. Bake for 20 minutes. Let sit for 10 minutes before serving.