This Sweet Potato Shepherd’s Pie is such a healthier, yet delicious version of the original British classic: a well balanced meal with a veggie-and-meat filling and sweet potato topping.

Makes: 6 servings

Serving Size: 1/6 pie (289g)

Prep Time: 30 minutes

Total Time: 45 minutes

Nutrition Facts:  312 calories / 30.5g carb / 26.5g pro / 10.5g fat

Ingredients:

• For the Topping:
• 1½ lbs (681g) raw sweet potatoes (peeled & chopped)
• ½ teaspoon Italian seasoning
• ½ teaspoon all-purpose seasoning
• Salt & pepper (to taste)
• For the Filling
• 1 tablespoon olive oil
• ½ medium (93g) yellow onion (diced)
• 2 cloves garlic (minced)
• 1½ lb 93% lean ground turkey (681g)
• 2 tablespoon tomato paste (32g)
• 1 tablespoon smoked paprika
• 1 cup low sodium chicken broth (240g)
• 1 cup frozen peas (160g)

Instructions:

1. Preheat your oven to 375 degrees F. Spray an 11-inch x 7-inch baking dish with cooking spray.
2. Place the sweet potatoes in a large pot with just enough water to cover. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
3. Drain and mash the potatoes and then add the all-purpose and Italian seasonings. Season with salt and pepper to taste. Set aside.
4. Heat up the olive oil in a large nonstick pan over medium-high heat. Sauté the onions for 3-4 minutes. Add in the garlic and cook for another minute.
5. Add in the ground turkey and saute until the meat is cooked through.
6. Stir in the tomato paste, smoked paprika, and chicken broth. Simmer for a few minutes until the liquid is reduced, then stir in the peas. Season with salt and pepper to taste. 
7. Spread the meat mixture into your baking dish. Add the sweet potato mixture on top and spread it evenly across the top.
8. Bake for 15 minutes and enjoy!