Ingredients For The Potato Topping:
2 large Sweet Potatoes
1/4 tablespoon Butter
2 cloves minced or crushed Garlic
1/2 cup Fat Free Milk
2 tablespoons Reduced Fat Sour Cream
Salt and Pepper
Ingredients For "Filling":
1 pound Ground Turkey
1 teaspoon Olive Oil
1/4 cup chopped Onion
2 cloves minced Garlic
1 small can of Sweet Corn
1 cup Frozen Peas
1/2 cup fat free Chicken Broth
2 teaspoons tomato paste
1 teaspoon Worcestershire Sauce
2 tablespoons Flour
A pinch of Thyme
Salt and Pepper
Peel and cube the sweet potatoes then put them into a pot of water with a pinch of salt and let them boil until they are soft.
In a pan brown the ground turkey, drain the fat then place the turkey into a bowl and set aside.
Pour the olive oil into the pan then add in the onion and garlic and saute over medium heat until the onions are soft, about 2 minutes.
Add in the frozen peas and the can of corn and saute until they are warm, a couple more minutes.
Now add the chicken broth, tomato paste, Worcestershire sauce, thyme, flour and the ground turkey and mix everything together well.
Let the pan sit on the burner on the lowest heat to keep the filling warm while you prepare the potatoes.
First step to prepare your potato topping:
Melt the butter in a small pan.
Add the garlic and saute until lightly golden.
Drain the water from the pot of your cubed sweet potatoes.
Add the milk, sour cream, sauteed garlic, salt and pepper to taste.
Mash everything together really well with a potato masher until smooth.
Put the filling in the bottom of a casserole dish or in the bottom of individual cups like I did (oven safe of course!)
Put the mashed sweet potatoes over the filling.
Place the casserole dish, or individual cups, into the oven at 400 degrees until the top of the potatoes are a bit crispy.
I was unbelievably happy with the way this Shepherds Pie turned out, I was very proud of myself! It was so tasty and really hit the spot on this cold fall night!