Ingredients
1½lbssweet potatoes,peeled, diced
3garlic cloves
½cupmilk,(1%)
¼cupchicken broth
2tbspsour cream,reduced-fat
kosher salt and pepper,to taste
1lbground turkey,(93% lean)
1tspolive oil
1medium onion,diced
1celery stalk,chopped
1parsnip,diced
2garlic cloves,diced
8ozmushrooms,diced
10ozmixed vegetables,frozen
2tbspflour
1cupchicken broth,fat-free, low-sodium
2tsptomato paste
1tspworcestershire sauce
1tsprosemary,freshly chopped
salt and pepper
paprika
Preparation
Boil the sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper.
Preheat the oven to 400 degrees F.
In a large skillet, brown the ground turkey for about 5 minutes, and season with salt and pepper. When cooked, set aside on a plate.
Add olive oil to the pan, then add the onion and sauté for 1 minute. Add the celery, parsnip, salt and pepper to taste, then cook for about 12 minutes, until the celery is soft.
Add the garlic and mushrooms, then sauté for another 3 to 4 minutes. Add flour, salt and pepper, and mix well.
Add the frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low for about 5 to 10 minutes.
In 6 individual oven safe dishes or a 9×12-inch baking dish, spread 1 cup of the meat mixture on the bottom of each dish.
Top each with ½ cup mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges, then sprinkle with paprika.
Bake for 20 to 30 minutes or until the potatoes turn golden and the filling is heated through. If baking in a large casserole dish, add more time as needed to heat through.
Remove from oven and let it cool 10 minutes before serving.
Serve warm, and enjoy!
