Turkey Shepherd’s Pie Loaded Sweet Potato
Drawing inspiration from my classic Shepherd's Pie, I crafted a simple and wholesome dish featuring a sweet potato generously filled with a savory ground turkey mixture. The result was fantastic!
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Ingredients
- 4 small sweet potatoes
- 1 pound 93% ground turkey
- 1/2 cup minced celery
- 2 cloves garlic
- 4 oz mushrooms
- 3/4 cup frozen peas and carrots
- 1 cup beef broth
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon freshly chopped thyme leaves
- 1 teaspoon olive oil
- 1 small onion
- 1 teaspoon kosher salt
Instructions
- 1
Begin by setting your oven to 400°F to preheat.
- 2
Rinse and dry the sweet potatoes thoroughly, then use a fork to poke holes in them all over. Place the sweet potatoes in the oven and allow them to bake for 50 to 55 minutes, or until they are tender.
- 3
In a large deep nonstick skillet, heat over high heat and add the ground turkey. Season with 1 teaspoon of salt and cook, using a wooden spoon to break up the meat, for approximately 5 to 6 minutes until browned.
- 4
Lower the heat to medium-low, then push the browned turkey to one side of the skillet. Add the oil, followed by the onion, celery, garlic, and tomato paste. Sauté the mixture until the vegetables soften, which should take around 5 minutes, then combine everything.
- 5
Introduce the frozen vegetables, mushrooms, Worcestershire sauce, and fresh thyme to the skillet, stirring well to incorporate all ingredients.
- 6
In a small bowl, whisk together the broth and flour until smooth, then pour this mixture over the meat in the skillet. Cover and let it simmer on low heat for about 5 minutes, allowing it to thicken and the flavors to develop.
- 7
Once the sweet potatoes are done baking, slice them open and generously fill each with a little less than a cup of the turkey filling. Serve while hot.