Do you ever get a hankering for something that sounds just so delicious? Surely you do. That was probably a dumb question. Out of the clear blue sky, I got a hankering for some shepherd’s pie. Well, actually. I was thinking about how I could use the green beans that we picked from our garden a week or so ago that have been sitting in my fridge. I didn’t want them to go to waste and I didn’t want them to just be a boring side either. I mentally went through my catalog of favorite recipes and this popped in to mind. As much as I love my other Shepherd’s Pie recipe, I wanted to switch it up. For two reasons: 1) the hubs isn’t a fan of white potatoes and 2) I wanted it to be a healthy guilt free dinner. So. I switched it up. You want to know what? It turned out amazing. Seriously. I was a little worried about the cheese/sweet potato combo but it totally works! If you are a shepherd’s pie fan, you have got to try this version.
Healthy Sweet Potato Shepherd's Pie
This Healthy Sweet Potato Shepherd's Pie recipe is filled with wholesome vegetables, and warms the belly while delighting your taste buds!
- 1 lb. ground turkey
- 1/2 med. onion diced
- 1 tbsp. olive oil
- 1 tsp. garlic salt
- 1 tsp. salt
- 1 tsp. oregano
- 1 15.25 oz. can of corn, drained
- 1 14.5 oz. can of green beans, drained
- 1 15 oz. can tomato sauce
- 2 c. sweet potatoes cubed (approx 3 med. potatoes)
- 1/2 c. shredded cheddar cheese
Preheat oven to 350 F.
In a medium pot, boil sweet potato cubes until soft; approx. 10-15 minutes (depending on the size of your cubes).
While sweet potatoes are boiling, heat olive oil on medium-high in a large pan and saute onions until translucent; 3-5 minutes. Add ground turkey; brown and season with garlic salt, salt & oregano. Add corn, green beans and tomato sauce. Heat throughout.
Once potatoes have softened, drain all water and mash with a potato masher, hand held immersion blender, or hand mixer.
Spoon meat mixture into the bottom of a casserole dish and cover with prepared mashed potatoes. Sprinkle the pie with shredded cheese and bake for 10-15 minutes until cheese is melted.
[My 2 Cents]
I didn't grow up with a garden, so each time I get to use something from our garden we've got going this year I get so excited. I'm amazed at how wonderful fresh veggies and herbs taste. I used the green beans from our garden and measured about a cup and a half. I also used whole tomatoes that we canned last summer. I just threw them in the blender and blended until smooth and measured out about two cups (you could use less if you like).