Skinny Shepherd's Pie

 It's probably time I share with you guys my recipe for Shepherd's Pie, seeing as how I've been eating it all week. I'm not gonna lie, I've had it every day and I still have some left for tomorrow. Not to mention that I have loved eating it! This recipe is really light on the calories and still packs a nutrient punch! You can find my original recipe inspiration here but I personally think that by the time I was finished I changed it so much that I can call this my own. So, without further ado, here is my Skinny Shepherd's Pie:

What you'll need: 

Veggie mixture sans turkey.

• 1 pound ground turkey - I go with ground turkey breast because it's extra lean but the 93/7 ground turkey will work just fine.
• 1 small bag of mixed frozen veggies, - my mixture was corn, peas, carrots and green beans but get what you like. Let these bad boys sit out on the counter while you work so they begin to thaw.
• 3/4 cup mushrooms, diced
• 1 clove garlic, crushed - or if you're me, the equivalent of the jarred stuff.
• 3 Tbsp Worcestershire sauce + water to equal 2 cups
• 2 Tbsp tomato paste
• 2 Tbsp olive oil
• 2 medium sweet potatoes, halved - try to get two about the same size and that can be halved easily
• 1 tsp cinnamon

What you do:

The view from step 5.

1. Pre-heat the oven to 350. Line a baking sheet with tin foil and place the sweet potato halves on the tray. Drizzle 1 Tbsp of the olive oil over the halves and then sprinkle with the cinnamon. Roast for 50 minutes.
2. When your potatoes have about 20 minutes left, begin to heat your remaining olive oil in a large saucepan over med/high heat.
3. Add garlic and fry, stirring constantly for about a minute. Then add in the veggies and mushrooms and stir until veggies have softened.
4. Add the turkey to the pan and allow to cook through. Break it up as you go so you have bite sized pieces.
5. Pour in your water-Worcestershire mixture and tomato paste and bring to a boil. Reduce to med/low heat and allow to simmer and thicken for 15 minutes.
6. While your mixture is simmering, remove the potatoes from the oven and allow to cool slightly.
7. Carefully scoop the flesh out of each half and place in a bowl, discard the skin. 
8. Using your tool of choice, mine was an immersion blender, mash the potatoes until smooth.
9. Pour turkey mixture into a large baking dish or two pie pans and then top with the mashed potatoes.
10. Bake for 15 minutes and then enjoy!

This recipe easily serves 8! 

Enjoy!

Lauren