I have changed a lot in this version of Shepards Pie from a traditional one. No beef. Lots more veggies. Swapping potatoes for sweet potatoes. It’s still just as comforting as the traditional version, but so much more healthy.
These isn’t much to say for this. Make it and it speaks for itself. I chose to use a pre-made seasoning mix because it just blends better with the turkey than any home made mix I’ve tried so far. One tip, place a cookie sheet under the casserole dish. I didn’t and my oven was a mess after!
Prep Time: 20 minutes
Cook Time: 1 hour
1 lb. Ground Turkey
2 medium sweet potatoes
4 cups diced white mushrooms
2 cups frozen mixed vegetables
1 pkg. Shepards Pie seasoning
1.5 cups water
3 tbsp. butter
Salt and Pepper to taste
Peel and cut sweet potatoes into cubes, place in large pot, fill with water to cover, place on high heat and cook until soft.
Pre-heat oven to 375 F. In a medium pan over medium heat cook ground turkey until browned, about 6-7 minutes. Add mushrooms, cook another 4 minutes, add frozen veggies and cook another 4 minutes.
Add 1.5 cups water and seasoning mix. Cook until sauce thickens, about 4-5 minutes. Set aside.
Put sweet potatoes in a large bowl, add butter and mash until smooth.
Spray 8×8 casserole dish with cooking spray. Pour in meat mixture, top with sweet potatoes and place in oven.
Bake for about 20 minutes. You can bake longer if you would like your sweet potatoes to brown. Do not worry about liquid rising from the meat, it happens and still tastes just as good.