Turkey and Sweet Potato Shepherd’s Pie

Two casseroles for meal prep this week made for a quick day in the kitchen! I altered some of the ingredient amounts in this recipe, which I indicated in parentheses below, but that was just so I had enough protein and carbohydrates across all six meals I was prepping for. Most people do not need 5lbs of sweet potato, however I do and that is why my casserole has a large layer of sweet potato mash. If you don't have a potato masher you can always roast your sweet potatoes in the oven then peel and transfer to a food processor to make the mash. For veggies I picked up a bag of frozen broccoli, cauliflower, and carrots and ended up using the whole bag. Also, I usually hate the excesss liquid when transferring to the casserole dish, but I listened to the directions and kept it and I'm really glad I did. The casserole held together and turned out so flavorful and delicious! This was super easy to prepare and even easier to devour. If you have any questions about the portions or about changing ingredient amounts I'd be glad to help you out!

Turkey and Sweet Potato Shepherd’s Pie
Ingredients:

• Mashed sweet potatoes:
• 4 medium/large sweet potatoes, peeled and cut into chunks (about 10.5 oz / 300 g each; 2.6 lbs / 1.2 kg total) (I doubled this only to get more carbs, most people don't need to double this amount)
• 2 tbsp olive oil
• 1 1/2 tsp smoked paprika
• Sea salt

Filling:

• 2 tsp extra virgin olive oil
• 1 medium onion, chopped
• 1 lb / 450 g ground turkey (I doubled this)
• 2 cups frozen veggies (see notes) (I used entire bag)
• 9 oz / 250 g sliced mushrooms
• 2 tsp coconut aminos (I used 3 tsp)
• 1 tbsp tomato paste (I doubled this)
• 1/2 cup chicken stock
• Sea salt
• Freshly cracked black pepper

Directions:

1. Place sweet potatoes in a large pot. Cover with cold water. Add one teaspoon of salt. Bring to a boil, then reduce to a simmer and cook until very tender, about 20 to 30 minutes (test with a knife to make sure they are cooked through. The knife should come in very easily).
2. Preheat oven to 400F/200C.
3. While the sweet potatoes are cooking, prepare the filling. Add olive oil in a large skillet over medium heat. Add onion, stir and cook until fragrant and onions start to soften, about 3 minutes. Add turkey and break down in small bites using a wooden spoon. Season with salt and pepper. Cook until turkey bites are browned on the outside, but not fully cooked inside. Stir in frozen veggies and mushroom. Add coconut aminos, tomato paste and chicken stock. Stir well to combine and cook until turkey is cooked through, about 5 to 7 minutes. Taste and adjust salt and pepper if needed. Spoon the filling evenly into a large baking dish, including the juice. Set aside while you finish the sweet potato mash.
4. Drain water from the pot, return the sweet potatoes to the pot and mash them using a potato masher. Add two tablespoons of olive oil and stir with a wooden spoon. Season with salt to taste.
5. Spread the mashed sweet potatoes evenly on top of the filling. Use a fork to draw furrows (to create peaks that will get browned!). Sprinkle with sweet paprika.
6. Bake for 30 minutes, until bubbling and browned. If necessary, broil for last 5 minutes. Remove from the oven and serve. It makes great leftovers. (I ended up baking for 40 minutes and broiled for 5 minutes. Again, that's because I doubled the turkey and sweet potatoes.)

​Notes:
About the veggies: you can use your favorite combo of frozen veggies. The original recipe used a mix of corn, peas and bell peppers (technically not paleo). I suggest using carrots, broccoli, cauliflower, or peppers.

Original recipe found here