Turkey Shepherds Pie with Sweet Potato Top

If you’ve ever had a shepherds pie before you know how good they taste but can they it be healthy too? We found a way to make it healthy. The potato topping on a traditional recipe can lead to having a lot of starch, so we’ve opted to go for a sweet potato topping which is packed full of vitamins and minerals. With vitamin A being the most prominent in this super root it is great for blood circulation.

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This pie is also a good beef alternative, using turkey is a great way to achieve a low fat meal that is also high in protein. My super packed pie uses more than just a few ingredients that are healthy for you. Carrots, onions, celery are all in this dish. I like adding in some Italian squash as well as peas and corn. I like the carrot for it’s beta-carotene which is great for vision, celery is a great fat burner, and onions do more then you can imagine.

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Combine the pink Himalayan salt with over 85 different minerals in to this pie and oh my oh my it’s like we’re creating our own new super food.

Make sure to use only organic and non-GMO foods.

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This is one of my favorite comforting dishes because of the diversity of the dish you really can change it to your own liking. Say you’re in the mood for bison instead, ground bison is a perfect alternative to turkey. Want more vegetables choices try using yellow squash or zucchini, mushrooms and eggplant all of them are packed full of nutrients and vitamins your body needs to live a cancer free lifestyle.

 

Ingredients

  •  1 LB  ground turkey (remember to try to find free range turkey with no additives)
  •  1 cup red onion small dice
  •  ½ cup celery chop small
  •  ½ cup carrot small dice
  •  1 cup peas
  •  1 cup sweet corn cornel
  •  1 cup zucchini small dice
  •  1 TBS finely chopped garlic
  •  2 TBS pink Himalayan salt
  •  1 TBS chopped or dried parsley
  •  ½ TBS paprika
  •  1 cup of stock (turkey is best but you can use chicken or vegetable)

 Sweet potato top

  •  1 LB sweet potato cut into 2 inch pieces
  •  ½ cup stock
  •  1 TSP pink Himalayan salt
  •  2 TBS butter (unsalted and grass fed)

Procedure for pie filling:

In a large cast-iron skillet bring onion, celery and carrots to medium high heat with 2 tablespoons of olive oil.

Cook for about five minutes or until carrots  start to sweat and onions become translucent.

Remove onion carrots celery mix from pan and reserve, keeping pan hot. In the same pan add ground turkey and continue to cook and separate turkey until it is no longer pink.

Now add in your spices garlic, salt, parsley and paprika mix well and add One cup of stock.

Let mixture come to a simmer then add back in the onions celery carrot mix to this also add the peas the corn and zucchini. Continue to cook until about half the liquid has been absorbed.

Remove from heat. In the same cast-iron skillet spread mashed sweet potatoes evenly and gently fork to create groves in potato.

Place cast iron skillet  in a preheated oven for 60 minutes. Let stand for 10-15 minutes to cool. Preheat oven to 375*F

Procedure for sweet potato top:

Bring 6 cups of water to boil in a medium to large boiling pot. Peel sweet potatoes and cut them into 2 inch pieces.

Foot pieces into boiling water let come back to a simmer and adjust heat so that it only simmers.

Let simmer for 15- 20 minutes, if potatoes gently slide off fork when stabbed they are done.

Drain potatoes in a strainer for three minutes let them sit so the excess water steam is off.

Put them back into the pot for mashing add your other ingredients stock, salt , butter and mash well. They are now ready for your topping.

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