Ingredients
Mashed Sweet Potatoes
- 1 1/2 pounds sweet potatoes
- 2 tablespoons ghee
- 1 cup light coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Shepherd's Pie Filling
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 ribs celery, diced
- 12 ounces baby bella mushrooms, sliced
- 1 cup chopped kale
- 3 cloves garlic, minced
- 1 (5.5-ounce) can tomato paste
- 1 tablespoon curry powder
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup beef broth
- 2 teaspoons arrowroot powder, optional
- Handful of parsley, chopped
Steps
Mashed Sweet Potatoes
- Peel and cube the sweet potatoes and place into a large pot of water.
- Bring to a boil, then reduce heat slightly.
- Boil potatoes 15 to 20 minutes or until fork-tender. Drain and return to the pot.
- Add the coconut milk, ghee, salt and pepper.
- Mash well using a hand mixer (alternatively, you can process them in a food processor for a smoother texture).
Shepherd's Pie Filling
- Preheat the oven to 350 degrees.
- Heat a large oven-safe skillet over medium-high heat.
- Add the ground turkey and cook 8 to 10 minutes, breaking it apart with a wooden spoon. Season with salt and pepper. When the meat is no longer pink, push it out of the pan.
- Add olive oil, onions, carrots and celery to the pan.
- Continue cooking until vegetables are slightly tender, about 4 to 5 minutes.
- Next, add the mushrooms, kale and garlic, cooking an additional 2 minutes.
- Add the tomato paste, curry powder, cumin, salt and pepper.
- Stir, cooking until the tomato paste is fragrant and well-incorporated, another 1 to 2 minutes.
- Slowly add the broth to the pan, stirring frequently to incorporate well. If it needs thickening, dissolve arrowroot powder in a little extra broth and add to the pan.
- Stir and continue cooking until it thickens to your liking.
- If your skillet is oven-safe, spread the sweet potato mash evenly over top the filling. If you do not have an oven-safe skillet, transfer the filling mixture to a 9 by 13 baking dish and spread the sweet potato mash evenly over top.
- Bake the casserole for 30 minutes or until the filling is hot and bubbly.
- Cool 5 to 10 minutes, sprinkle with fresh chopped parsley and serve.