Skillet Sweet Potato Shepherds' Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: TOPPING:
1½ lb. sweet potato, peeled, washed and cut into chunks
1 lb. carrots or 2 cups baby carrots, cut into bite-size pieces
3 cups reduced-sodium broth, beef or chicken
1 tbsp. butter, melted
¼ tsp. salt
pepper to taste
10 oz. (2.5 cups) frozen vegetable mix
SAUTEED MEAT:
1 lb. lean ground turkey (93% lean)
1 tbsp. reduced sodium soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. tomato paste
⅓ cup onion, finely chopped or 1 tsp. onion powder
2 large cloves garlic, chopped or 1 tsp. garlic powder
1 tbsp. corn starch
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Directions: |
Directions:TOPPING: 1. Add the sweet potato and carrots to a large pot along with the broth. Bring to a boil, cover, reduce heat and simmer until fork-tender, about 20 minutes.
2. Transfer veggies to a mixing bowl, reserving all the leftover broth in the pot. Mash until smooth and creamy (it makes about 5 cups). It's okay if left with a lumpy texture. Add butter and season with S&P.
While the sweet potatoes and carrots cook, prepare the meat layer.
SAUTEED MEAT: 1. Liberally coat a large skillet with oil spray. Add the turkey meat, onion and garlic. Brown over medium high heat, breaking it into crumbles as it cooks, about 5 minutes
2. Once cooked, mix in the soy sauce, W sauce, tomato paste and powders if use.
3. Add in the frozen veggies. In a small bowl, add 1 cup reserved broth with the cornstarch and stir until dissolved. Add to meat and mix well
4. Bring to a boil, reduce heat to low and simmer for 10 minutes. Taste and add choice of seasonings.
5. Preheat oven to 400º. Top the meat with the mashed sweet potato-carrots and spread evenly over the top. Transfer skillet into the oven.
6. Bake in the oven for 20 min., then place under the broiler for 1-2 min. to create a golden crust.
7. Let it cool before serving. |
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Shepherd's Pie Baked Potatoes |
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Ingredients: |
Ingredients: 1 lb. ground turkey
1 small onion, finely diced
1 cup carrots, thinly sliced
2 cloves garlic
1 tsp. salt & ½ tsp. pepper
¼ cup flour
2 tbsp. tomato paste
2½ cups low sodium broth
2 tsp. Worcestershire sauce
¼ tsp. dried oregano
¼ tsp. dried thyme
½ cup frozen peas & corn
FOR SERVING:
2 cups shredded cheddar cheese
8 baked potatoes
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Directions: |
Directions:1. Preheat oven to 425º. Bake potatoes for 1 hour.
2. In a large skillet over med-high heat, cook ground turkey, onion, carrots, garlic, salt and pepper until meat is no longer pink and carrots are tender (about 5-7 minutes). Break up the meat into small crumbles as you cook it. Drain fat if needed.
3. Sprinkle the flour over the meat and cook for about 1 minute, stirring constantly.
4. Stir in the next 5 ingredients. Stir to combine and let it come to a boil. Reduce heat to med-low and let simmer 20-25 min. until thickened. Add frozen peas and corn, stir and let simmer for 5 minutes.
5. Open up a baked potato and gently squeeze the ends together to form a bowl shape and to loosen up the potato in the middle. Sprinkle cheese over the potato, then top with desired amount of shepherd's pie filling. Top with cheese and serve! |
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Personal
Notes: |
Personal
Notes: This is serious comfort food that is cooked, baked and served from the skillet.
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This recipe for Skillet Sweet Potato Shepherds' Pie is from