Sweet Potato Shepherd’s Pie II

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Sweet Potato Shepherd’s Pie II

Peel sweet potato and cut up. Place in pan with washed red potatoes and cook in salted water. Sweat onion.

Add ground turkey to your onion.

Once turkey is cooked almost all of the way through add carrots.

Add celery.

Add seasonings.

Add flour.

Turn heat off. Add raw asparagus.

Filling complete.

Already looks and smells wonderful.

By this point your potatoes will be ready. Drain, add oil and seasonings.

Mash.

Add Feta cheese.

Mash.

Spread potato mixture on top of Shepherd's pie filling.

Rough potato mixture up with a fork.

Once roughed up your Shepherd's pie is ready for the oven. Place in pre-heated oven at 400 degrees and bake for 25 minutes. Make sure your Shepherd's pie is sitting on a cookie sheet of some sort, if not you will have a mess.

Fresh out of the oven.

Notice the wonderful color/crust on the potatoes.

 

Let your Shepherd's pie rest for 15-20 minutes before digging in.

A wonderful serving of Shepherd's pie for supper.

Beautiful, tasty...all around darn good.

 

Sweet Potato Shepherd’s Pie II

1 pound ground turkey

1 medium sweet potato

4 medium red potatoes (skin on)

1 medium yellow onion

3 medium carrots chopped

1 cup celery chopped

3 tbsp olive oil

2 tsp sea salt

1 tsp paprika

1/2 tsp crushed red pepper

1/4 tsp black pepper

1 tbsp chives

2 tsp parsley

2 tbsp Worcestershire Sauce

2 tsp minced garlic

1 1/4 cups celery

2 tbsp unbleached white flour

1 cup raw chopped asparagus

Peel sweet potato and cube.  Wash red potatoes and cube.  Add sweet and red potatoes to a pan full of water with some salt.  While potatoes are cooking start Shepherd’s pie filling in another pan.  Place onion and olive oil in pan over medium heat, start sweating onions.  After a couple of minutes add ground turkey.  Cook until turkey is almost fully cooked,  add carrots and celery.  Add seasonings & Worcestershire sauce, stir well.  Add in carrots and celery.  Cook for a couple of minutes on medium heat then add flour stirring well.  Turn heat off and add in raw asparagus.  Place Shepherd’s pie filling into lightly greased casserole dish.  At this point your potatoes should be fully cooked and ready for mashing.  Drain water and add:

1 tbsp olive oil

2 tsp minced garlic

1 tsp sea salt

1/2 tsp paprika

1 tsp parsley 

1/2 cup crumbled Feta cheese

Mash all ingredients together.  Once fully mashed spread potato mixture over Shepherd’s pie filling mixture.  Rough potatoes up with a fork after spreading.  Bake on a cookie sheet to prevent spillage all over in your oven.  Place prepared Shepherd’s pie in a pre-heated 400 degree oven and bake for 25 minutes.  Remove from oven and let rest for 15-20 minutes before serving.  Makes 9 servings (or for the heartier appetite 6 servings….nutritional facts are based off of 9 servings)

Nutrition Facts
Serving Size 259 g
Amount Per Serving
Calories

305
Calories from Fat

133
% Daily Value*
Total Fat

14.8g
23%
Saturated Fat

3.9g
19%
TransFat

0.0g
Cholesterol

59mg
20%
Sodium

864mg
36%
Total Carbohydrates

25.3g
8%
Dietary Fiber

3.9g
15%
Sugars

5.2g
Protein

18.2g
Vitamin A   128% Vitamin C 27%
Calcium 10% Iron 14%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

HOPE YOU ENJOY!  We sure did…and my husband will be enjoying again for lunch tomorrow 🙂

 

 

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