Sweet Potato Turkey Shepherds Pie - Recipe

Shepherds pie was sounding good, so I checked a few online recipes. After finding none that were exactly what I wanted, I made up my own. Which is my usual method of attacking a meal, but I thought I would at least try to use someone's recipe!

This recipe is delish. Tasty, spicy (as most of my dishes are), and filling. The more veggies, the better. A personal goal is to sneak in - or blatantly add - as many vegetables as possible. It works!

Sweet Potato Turkey Shepherds Pie

1. Heat oven to 375 degrees.

2. Bake sweet potatoes until soft. I did this early in the day so that they were ready when I was preparing the meal. I like to wrap mine in foil, put them on a parchment paper covered pan, and cook them for at least an hour.

3. Prepare sweet potato topping. Whip following ingredients together. Set aside.

2 sweet potatoes
1/2 block of cream cheese
1 T. butter
black pepper (to taste)

4. Cook following ingredients in a pan until meat is completely done, stirring often and breaking up meat.

1 lb. ground turkey meat
1 medium onion, diced
1 green pepper, chopped in pieces
olive oil

5. To the turkey mix, add:

1 10 3/4 oz. can of cream of chicken soup
1 soup can of water
3 kale leaves, de-ribbed and chopped
1 bunch broccoli, cut into small florets
1/2 cup frozen mixed veggies
1/2 cup frozen corn
1/2 cup frozen peas
2 T. Mrs. Dash
1 tsp. freshly ground black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/2-1 tsp. cayenne pepper
1 T. home dried crushed sage leaves (or 1 tsp. commercially prepared sage)
4 T. worcestershire sauce

Cook until bubbling.

6. Put turkey mixture in casserole dish. Dollop sweet potato mix on top and spread to cover.

7. Bake for 30-35 minutes until heated through and bubbling hot.

8. Serve with rustic bread.

Next time, I will add chopped carrots to the turkey mix and garlic cloves to the sweet potato topping and cook the whole thing in a Dutch oven.


Angie Quantrell creates, cooks, and blogs at her home in the Northwest. Her imagination is enhanced by spicy flavors, healthy meals, and oodles of vegetables. A hungry husband tips the scales towards complete satisfaction in new recipes. The lack of leftovers says, "A job well done."

Sweet Potato (Yam) & Cream Cheese Mashed Potatoes Recipe

Meatloaf is on the menu for dinner. Though ours is always made with ground turkey and a variety of vegetables, it is delicious.

And nothing goes better with meatloaf than mashed potatoes.

As usual, I fail to follow recipes. Instead, I adjust ingredients to reflect our tastes and what is available in the pantry. My most recent adventure in making mashed potatoes resulted in what appeared to be a dessert of orange and vanilla background, but were in fact, creamy, tasty, and much savored. I love when that happens.


Yam & Cream Cheese Mashed Potatoes

Ingredients:

4 red skinned potatoes (not the baby ones), washed, skin on

1 large garnet yam (red flesh), washed and peeled

4 garlic cloves

1 box reduced fat cream cheese

non-fat milk

butter

fresh ground black pepper

Directions:

1. Chop potatoes into same-size chunks. Add peeled garlic cloves. Cover with water and bring to a boil. Simmer covered until potatoes are easily pierced with a fork, about 15-20 minutes.

2. Drain potatoes and garlic.

3. Add 2-3 T. butter and cream cheese. Mash potatoes, adding milk as you go, until you reach desired consistency.

4. Season with black pepper.

5. Serve piping hot! These taste wonderful with many different kinds of meat.