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Sweet Potato and Turkey Shepherd's Pie
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
140 minutes
Thanksgiving Shepherd's Pie: Turkey, stuffing, veggies, sweet potato topping. Delightful anytime.
Ingredients:
  • 2 large sweet potatoes, peeled and cubed
  • 1 large russet potato, peeled and cubed
  • 2 large carrots, peeled and diced
  • 0.25 cup egg substitute
  • 0.33333334326744 cup light sour cream
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 0.5 cup chopped onion
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 teaspoon crumbled dried thyme
  • 0.75 teaspoon poultry seasoning
  • 0.5 cup chicken stock
  • 0.5 cup hot milk
  • 1 tablespoon all-purpose flour
  • 1 dash Worcestershire sauce
  • 1 dash browning sauce
  • 1.3333333730698 cups herb-seasoned stuffing mix
  • 1 cup peas
  • 0.75 cup corn
  • 0.5 teaspoon crumbled dried thyme
  • 1 teaspoon ground nutmeg
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 2-quart deep-dish casserole pan.
  • In separate saucepans, simmer the sweet potato, russet potato, and carrot in enough water to cover until tender when pierced with a fork, about 5 to 7 minutes. Drain and set aside the carrots.
  • Combine the drained sweet potato and russet potato in a large mixing bowl, give them a light mash. Mix in the egg substitute and sour cream. Use an electric hand mixer on medium speed to whip the potatoes until smooth and fluffy, for about 2 minutes. Season with salt and pepper and set aside.
  • In a large skillet over medium heat, brown the turkey in hot oil for 4 to 5 minutes. Add onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until turkey is no longer pink. Increase heat to medium-high, pour in chicken stock. Whisk hot milk and flour until smooth. When stock boils, add flour mixture, stir until thickened. Remove from heat, stir in Worcestershire sauce and browning sauce.
  • Spread the turkey mixture in the casserole dish. Top it with stuffing mix, then add carrots, peas, and corn. Season with thyme, salt, and pepper. Cover with potato mixture, ensuring it reaches the edges. Finish by sprinkling nutmeg on top.
  • Bake in the preheated oven until the top is lightly browned, for about 35 minutes. Rest for 30 minutes before serving.

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