You guys! I am so excited to share this delicious recipe with you. In fact, I made it last night – that’s how excited I am to share it with you. I couldn’t wait another second. When I got home from work and started to make dinner I wasn’t planning on working at the same time, but this just fell in to place and I knew I needed to document it. I originally was planning on making my Healthy Sweet Potato Shepherd’s Pie until I saw a few garden veggies sitting on the counter begging to be used.
How many of you are growing a garden? I will say that I have been so busy with my two jobs that at the beginning of the gardening season my heart wasn’t in it. Thankfully the hubs took the reigns and so graciously did most all of the hard work to get our garden ready for this year. Our major mistake was not ripping out everything last year once the season was over. It made for a LOT of work this season. Steve persevered and over the course of a few weeks in between freakishly un-normal rainstorms he got a good variety of things planted. Proudly I used fresh picked zucchini and yellow squash. I also used fresh green beans instead of canned. The result? The perfect summer meal! Beautiful, delicious and healthy!
Items used in this post:
Summer Shepherd's Pie
Ingredients
- 1 lb. ground turkey
- 1/2 med. onion diced
- 1 c. celery diced
- 4-6 cloves garlic minced
- 1 tsp. salt
- 1/2 tsp. garlic salt
- 1 tsp. oregano
- 2 c. fresh green beans or 1 14.5 oz. can of green beans, drained
- 1 medium zucchini cubed
- 1 medium yellow squash
- 1 15 oz. can tomato sauce
- 2 c. sweet potatoes cubed (approx 3 med. potatoes)
- 1/2 c. shredded cheddar cheese
Instructions
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Preheat oven to 350 F.
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In a medium pot, boil sweet potato cubes until soft; approx. 10-15 minutes (depending on the size of your cubes).
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While sweet potatoes are boiling in a large pan and saute onions and celery until translucent; 3-5 minutes. Add ground turkey and garlic; brown and season with garlic salt, salt & oregano. Add green beans, zucchini, squash and tomato sauce. Heat throughout.
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Once potatoes have softened, drain all water and mash with a potato masher, hand held immersion blender, or hand mixer.
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Spoon meat mixture into the bottom of a casserole dish and cover with prepared mashed potatoes. Sprinkle with shredded cheese and bake for 10-15 minutes until cheese is melted.
Recipe Notes
Adapted from Healthy Sweet Potato Shepherd's Pie
Mashed Cauliflower Shepherd’s Pie // Tried and Tasty
Sweet Potato Shepherds Pie // Tried and Tasty
Happiness Noel
It looks heavenly, it really does. The anticipation taste is incredible already.
Yvonne
Oh it’s just as wonderful as it looks! You’ll have to let me know if you try it!
Oh this recipe creation needs IN MY MOUTH!! :)
Yvonne
Yes, yes, YES! I seriously is SO good! I wish I had some right now!… nevermind the fact that it’s only 7:30 a.m. That’s neither here nor there.. :D
Diana M
So Yvonne, I live in Alaska and am inundated with squash right now. I can a lot to use in soups and stews over the winter but my hubby gets tired of soups, ( I know WHAT!!!) Anyways. I am wondering if I made this, cooked it, could I freeze it for later and still have it taste OK? What do you think?
Yvonne
Hi Diana! Welcome to Tried and Tasty from Alaska!! I’m betting this would make the perfect freezer meal. I haven’t tried it yet (we always gobble it up too quickly) but I imagine it would work just fine! Lucky ducky that you have so much squash. We’re getting a couple a week so far from our little garden, which is good enough for me to keep up with. Happy cooking!
Stephanie @ PlainChicken.com
Looks amazing! LOVE the sweet potatoes on top. YUM!
Yvonne
Thanks so much Stephanie! The sweet potatoes on top are the perfect touch!