Sweet Potato Shepard's Pie Recipe

Please note: this recipe is inspired from SoberJulie.com. I do not take credit for this recipe except for my variation which is intended for my audience.

(Serves 6)

Ingredients

For sweet potato topping:

• 1 lb sweet potatoes (I used 1.5 medium sized)

• 3 cloves garlic

• 1/2 cup almond milk

• 1/4 cup vegetable broth

• 2 tbsp fat free sour cream

For the filling:

• 1 lb lean ground turkey

• 1 medium onion, diced

• 1 cup of spinach, chopped

• 1 parsnip, diced

• 2 carrots, diced

• 8oz corn kernels

• 2 cloves garlic, diced

• 2 tbsp almond flour

• 1 cup vegetable broth

• 1 tsp freshly chopped rosemary

• salt and pepper

• paprika

• (optional) truffle powder

PREPARATION

Begin preheating your oven to 350 degrees F. Next chop sweet potatoes and place them into a pot of boiling water with the cloves of garlic. Allow them to boil until the sweet potatoes become soft then drain and return to the pot. Next, mash* with sour cream, broth and milk then set aside. (*We used a NutriBullet to blend all together and set aside until needed)

Add onions and garlic to large saute pan to release oils for a few minutes, then add in ground turkey meat to brown. Once cooked, drain extra fat and add in broth, carrots and parsnips. Allow mixture to simmer on medium heat for 10 minutes or until carrots & parsnips are cooked.

Add in the rosemary, spinach, salt and pepper, corn, almond flour and blend well. Allow to simmer on low heat for 5 minutes.

Divide the mixture into 6 oven-safe dishes. We used 4-14 oz ramekins.

Top mixture with mashed sweet potatoes and run a spatula to spread sweet potatoes evenly. Sprinkle paprika on top and/or truffle powder.

Bake for 20 minutes.

Let cool for 5-10 minutes. (Beware ramekins and Sweet Potato Shepard’s Pie are very hot!)