Good morning and Happy Tuesday everyone!
I have a feeling today is going to be a good day. Or at least, that is the mantra that I’m going with. If I say it enough times, it will probably come true, right?
I’m hoping at least. I have some big things on the agenda today, including one major life decision. Don’t you love those? And on a Tuesday morning, no less! I promise I will fill you guys in once things are official, but there are going to be some big changes coming up for me. I’m both excited and terrified!
Plus, you know, there is that MAJOR snowstorm that is supposed to hit tonight. While the 5 year old in me is super excited and kind of wants to wear my PJs inside out tonight for luck (please tell me other people did this as a kid. Or flushed ice down the toilet?), I’ll believe 7-10 inches of snow when I actually see it.
Last time 8-12 inches turned out to be 2. Not quite, weatherman, but nice try.
ANYWAY, I know I gave you a little teaser yesterday about today’s recipe, and Chelsea totally got it right! It is sweet potato shepherd’s pie!
Once I was FINALLY feeling better this weekend, I decided to make something that had been on our “meal plan” from the previous week before all my ingredients went bad. Since we didn’t actually do any grocery shopping while I was sick, there were a few things I was missing, so I did have to improvise a bit, but it still ended up coming out delicious.
Also, it’s totally one of those dishes that is almost better the second day. Once all the flavors mesh and everything.
Sweet Potato Shepherd’s Pie
Adapted from original recipe by Skinnytaste
Ingredients:
For the potatoes:
- 1-1/2 lbs sweet potatoes, peeled, diced (I used 2 large sweet potatoes)
- 3 cloves garlic
- 1/2 cup skim milk
- 1/4 cup chicken broth
- salt and pepper to tasteFor the filling:
- 1 lb lean ground turkey
- 1 tsp olive oil
- 1 medium onion, diced
- 1 celery stalk, chopped
- 2 carrots, chopped
- 2 cloves garlic, diced
- 8 oz mushrooms, diced
- frozen peas (I used approximately half a 10oz bag)
- 2 tbsp flour
- 1 cup chicken broth*
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp chopped rosemary, or more to taste
- salt and pepper
- paprika
Directions:
1. Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, salt and pepper.
2. Preheat oven to 400°F.
3. In a large saute pan brown turkey and season with salt and pepper. Once brown, set aside. Add olive oil to the pan, then add the onion and sauté until translucent (approx. 1 minute). Add the celery, carrots, and salt and pepper to taste; cook about 10-12 minutes, until celery is soft.
4. Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen peas, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
5. In oven safe dishes (approx. 6 small ones) spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.
6. Enjoy!
I have to say that mine didn’t turn out QUITE as pretty as Gina’s from Skinnytaste, but it still turned out pretty delicious. And again – it was even better after sitting in the fridge over night.
It was a perfect cool winter meal!
Well that’s all I have for you today! I’m hoping to come at you with some exciting news tomorrow, so wish me luck!
So tell me: Did you ever do a “snow dance” as a kid? Flush ice cubes or wear inside-out PJs?
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