Happy Wednesday friends! It’s the holiday season and that means one thing; more comfort food! This week’s recipe for Turkey Sweet Potato Shepherd’s Pie is the perfect meal on a cold winter’s night.
But first, let’s take a peek at some of my favorite eats from last week!
I totally forgot to take a picture of my omelet that morning. So instead, I thought I would share a pic of the Birch Benders Pumpkin Walnut Waffles that I made for the hubby! He claimed that these were the fluffiest waffles I’ve ever made him. I think he just wants me to make him breakfast every morning!
This was a very spontaneous lunch idea. I was baking cookies while making my turkey and sweet potato wrap. At the last minute I decided to add a spoonful of Blind Spot Shortbread Cookie nut butter to the inside! Do this now! Seriously this was so good! Sweet and savory at it’s best!
I tried one of the Quest Chocolate Chip Cookies for the first time last week. I bought them the moment they were released in the Quest Labs. For those that prefer or like a crispier chocolate chip cookie, you might be disappointed. These are definitely on the softer side. As far as taste, I cannot dispute it, they are good! Unlike the Lenny and Larry cookies, you can eat the whole thing with macros like this: Protein 13 g., Carbs 16 g. and Fat 15 g.
Turkey Sweet Potato Shepherd’s Pie!
Everyone has their favorite comfort food. You know, that special dish mom made you when you were growing up. Mine was Shepherd’s Pie! Traditional Shepherd’s Pie is made with lamb. I kept mine simple with ground turkey and used sweet versus regular mashed potatoes. The result is different, but just as yummy! It’s more fun when each person has their own individual serving dish! I found these cute baking ramekins at Home Goods! Enjoy the recipe!
- 1 pound 93% lean ground turkey
- 3 medium sweet potatoes
- ½ bag frozen peas and carrots
- ½ medium onion, finely diced
- 1 cup chicken stock
- 3 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- smoked paprika, for sprinkling on top
- Preheat your oven to 475.
- Bake sweet potatoes for 35-40 minutes.
- After baking, add skinned potatoes to a medium bowl, mash gently and set aside.
- Meanwhile, in a large skillet, cook ground turkey and onion until meat is no longer pink.
- Add the frozen carrots and peas, tomato paste, broth and Worcestershire sauce.
- Stir until cooked through adding more broth if the mixture is too thick.
- Pour the mixture evenly into four mini casserole dishes or one large 8X8 glass baking dish.
- Top and spread with the mashed sweet potato.
- Sprinkle lightly with smoked paprika.
- Set oven to broil.
- Arrange ramekins or baking dish on a larger baking sheet to catch any drippings.
- Broil for 5-7 minutes or until potatoes begin to brown.
- Serve immediately.
That’s it for this week’s roundup! See you back here on Friday!