Healthy Recipes

Healthy Recipes

Sweet Potato Shepherd’s Pie Recipe

Nutrition Facts

Serving Size: about 3/4 cup
    • Calories: 434
    • Fat: 16g
    • Saturated Fat: 3g
    • Cholesterol: 115mg
    • Sodium: 270mg
    • Carbohydrates: 32g
    • Fiber: 5g
    • Protein: 35g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Sweet Potato Shepherd’s Pie Recipe

Heart Healthy Recipe Diabetes Recipe

This delicious one-pot meal is a complete dinner for under 500 calories. Nutrition-packed sweet potatoes make a healthy topping for a shepherd’s pie that will satisfy your comfort food craving.

Ingredients

    • 2 1/2 lb sweet potatoes, peeled and cubed
    • 2 lb ground lean turkey (93% lean) or chopped leftover turkey
    • 1/8 tsp salt
    • Black pepper to taste
    • 2 tsp poultry seasoning
    • 1 Tbsp olive oil
    • 1 onion, cut into 1-inch dice
    • 2 carrots, peeled and chopped
    • 3 celery stalks, chopped
    • 2 Tbsp tomato paste
    • 2 cups reduced-sodium chicken stock
    • 1 tsp Worcestershire sauce
    • 2 Tbsp all-purpose flour
    • 4 oz frozen peas
    • 1/2 cup 1% milk
    • 2 Tbsp reduced-fat sour cream
    • 1/8 tsp nutmeg

Preparation

    • 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.
Yield: 8 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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