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| my extra went into this awesome mini cast iron skillet. Worked well for the photo shoot. |
Filling:
1 lb. ground turkey breast
1/2 sweet onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 zucchini, diced
1/4 cup raisins
1 clove garlic, minced
1 Tbsp. smoked paprika
1 tsp. chili powder
1/2 tsp. rosemary
1/4 tsp. cayenne pepper
1/2 tsp. ground cinnamon
salt and pepper to taste
Sweet potato topping:
1 large sweet potato
2 Tbsp. coconut milk
1 tsp. cinnamon
1 tsp. smoked paprika
1/2 tsp. sea salt
2 egg whites
Preheat oven to 350. Heat large skillet on stovetop to medium-high, and add all vegetables, stirring until they sweat down a bit. Add all seasonings, then add ground turkey breast and raisins. Continue cooking until turkey is browned, and there are no excess liquids in the pan. Add mixture to 8x8 baking pan.
To prepare sweet potato topping, peel and roughly chunk your sweet potato, then add to pot with a few inches of boiling water (doesn't have to cover the sweet potato). Cover the pot, and bring heat down to medium-low. When sweet potato cuts easily with a fork, remove from the water (I strained it, to remove as much of the water as possible), and add chunks to Vitamix (or other blender/food processor). Add coconut milk, cinnamon, smoked paprika, and sea salt, and blend until smooth. Let cool for 10-15 minutes, then add egg whites (this will help you get the sweet potatoes to firm up on top of your mixture).
Add sweet potato topping atop of your filling, smoothing out the top, and place in the oven for approx. 25-30 minutes. If you like the top browned, turn the broiler on for an additional 5 minutes, but be sure to keep an eye on it so it doesn't give you blackened shepherd's pie (not a good look).
This, as "typical" shepherd's pie, is ideal if it is baked in individual serving vessel's...but if that's not possible, the 8x8 pan will do...but beware that it'll get kind of messy when scooping it out! It's worth it though!
1 lb. ground turkey breast
1/2 sweet onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 zucchini, diced
1/4 cup raisins
1 clove garlic, minced
1 Tbsp. smoked paprika
1 tsp. chili powder
1/2 tsp. rosemary
1/4 tsp. cayenne pepper
1/2 tsp. ground cinnamon
salt and pepper to taste
Sweet potato topping:
1 large sweet potato
2 Tbsp. coconut milk
1 tsp. cinnamon
1 tsp. smoked paprika
1/2 tsp. sea salt
2 egg whites
Preheat oven to 350. Heat large skillet on stovetop to medium-high, and add all vegetables, stirring until they sweat down a bit. Add all seasonings, then add ground turkey breast and raisins. Continue cooking until turkey is browned, and there are no excess liquids in the pan. Add mixture to 8x8 baking pan.
To prepare sweet potato topping, peel and roughly chunk your sweet potato, then add to pot with a few inches of boiling water (doesn't have to cover the sweet potato). Cover the pot, and bring heat down to medium-low. When sweet potato cuts easily with a fork, remove from the water (I strained it, to remove as much of the water as possible), and add chunks to Vitamix (or other blender/food processor). Add coconut milk, cinnamon, smoked paprika, and sea salt, and blend until smooth. Let cool for 10-15 minutes, then add egg whites (this will help you get the sweet potatoes to firm up on top of your mixture).
Add sweet potato topping atop of your filling, smoothing out the top, and place in the oven for approx. 25-30 minutes. If you like the top browned, turn the broiler on for an additional 5 minutes, but be sure to keep an eye on it so it doesn't give you blackened shepherd's pie (not a good look).
This, as "typical" shepherd's pie, is ideal if it is baked in individual serving vessel's...but if that's not possible, the 8x8 pan will do...but beware that it'll get kind of messy when scooping it out! It's worth it though!
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