This is the time of the year where I start looking at Zillow for houses in Grand Forks, ND. Or Fairbanks, Alaska. Or perhaps Antarctica. Which I fantasized about on my run yesterday where even my teeth were sweating, I believe.
Okay, okay, enough of my ranting about Arizona. Don't worry, in 3 months I will be all "high on love" for the Sonoran Desert.
I chose to boycott summer yesterday. I even went as far as closing the blinds, so I could think it was cold and cloudy outside. My husband had 2 long days of work this weekend where was flying 6 hours/day (and transitioning from night shift to day shift) - so I knew comfort food would be good for his soul.
I also know he loves him some Shepherd's Pie. So I went with a healthier spin on the traditional recipe. Here's what I came up with!
Sweet Potato Shepherd's Pie
- 2 large sweet potatoes
- 1/2 cup almond milk (any milk will do, but this is what I had)
- 2 Tbsp sour cream (or plain Greek yogurt, in my case)
- 2 cloves garlic, minced
- S & P to taste
- 1 lb ground turkey
- 1/2 onion (I used red because it's what I had)
- 5 mushrooms, chopped
- 1/2 cup frozen peas
- 1/2 cup fresh green beans
- 1/4 cup tomato paste
- 1 cup organic chicken broth
- 3 cloves garlic, minced
- 2 Tbsp Flour (omit if making this gluten free, this just acts as a thickener)
- 2 tsp Worcestershire sauce
- S & P to taste
- Fresh Rosemary to taste
- paprika (just to sprinkle on top)
- Cook potatoes. I cooked mine on the stovetop with water until they softened up. Mash with electric mixer with the milk, sour cream, garlic, S & P. Set aside.
- In a medium pan, brown the meat. Add in the onions, mushrooms, & tomato paste. Once browned, add in all remaining ingredients. Simmer on med-low for about 10 minutes.
- Preheat over to 400 degrees F. In an ungreased pie plate, pour in the meat mixture.
- Using a spoon, evenly spread the potatoes on top. (I would poke a few holes in this, as pressure built up while baking)
- Lightly sprinkle paprika on top for color. Sprinkle sprigs of fresh rosemary. Bake for 20 minutes @ 400 degrees.
This was my 1st time tasting Shepherd's Pie, so I have nothing to compare it to. But Ryan gave it 2 thumbs up. Definitely good "cold weather food" - and makes great leftovers! (I will admit I added a little cayenne to the potatoes, because I like spice. But that's kind of breaking the rules. As I don't think of shepherd's pie to be something with a "kick".)