Skillet Sweet Potato Shepard's Pie
A healthy take on this comfort-food classic!! Ground turkey and veggies smothered in a savory sauce, covered with mashed sweet potatoes and baked to perfection all in your cast iron skillet!
Skillet Sweet Potato Shepherd's Pie
Ingredients
Instructions
Notes:
Feel free to substitute ground chicken or ground beef for the filing.
If you don't have a cast iron skillet, transfer the filling into an 9" x 13" baking dish before baking.
Place piece of tinfoil on the bottom rack beneath the cast iron skillet to catch any drippings.
Calories
387.94Fat (grams)
19.50Sat. Fat (grams)
4.88Carbs (grams)
30.30Fiber (grams)
5.84Net carbs
24.45Sugar (grams)
9.00Protein (grams)
24.19Sodium (milligrams)
1084.90Cholesterol (grams)
85.45Directions
1. Bring a large pot of water to a boil. Add sweet potatoes and cook for 20-25 minutes until soft.
2. Drain potatoes and add sour cream, milk, garlic, chicken broth, salt and pepper. Mash with a fork or potato masher. Cover and set aside.
3. Preheat oven to 400 degrees. In a 12” cast iron skillet, heat 1 tablespoon of olive oil over medium heat.
4. Add the turkey and cook for 5-6 minutes until browned.
5. Remove cooked turkey from skillet and set aside on a plate.
6. Add remaining olive oil, onion and celery to skillet.
7. Sauté for 6-7 minutes until soft.
8. Add the garlic and sauté for another minute until garlic is fragrant.
9. Add the flour, salt and pepper. Stir together until coated.
10. Add frozen vegetables, crushed tomatoes and chicken broth. Stir together and bring to a light boil.
11. Add cooked turkey, Worcestershire sauce and rosemary. Mix together and let simmer on medium-low heat about 5-7 minutes stirring occasionally.
12. Remove skillet from heat and top with mashed sweet potatoes. Spread until the edges are completely covered.
13. Use a fork to make ridges in the potatoes and sprinkle with paprika.
14. Bake for 20-25 minutes until the edges and ridges are golden brown.
15. Remove from oven and let cool for 5 minutes before serving.