Turkey Sweet Potato Shepherd's Pie

Step 1

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.

Step 2

Preheat oven to 400°F.

Step 3

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.

Step 4

Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Step 5

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well.

Step 6

Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.

Step 7

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.

Step 8

Top each with 1/2 cup mashed sweet potatoes.

Step 9

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**).

Step 10

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.

Step 11

Remove from oven and let it cool 10 minutes before serving.