Healthy Sweet Potato Shepherd's Pie

With fall fast approaching and the blistering sun, heat and humidity behind us for the year I find my craving for smoothies has switched to comfort foods. When you think of comfort foods meals that are high in fat,carbs and excess calories come to mind, however, with a bit of tweaking childhood favourites can be made into simple, healthy, nutritious meals. One of my favourite meals as a child was Shepherd's Pie. With a few substitutions I transformed this dish into a nutritious guilt free comfort meal.It was extremely easy to make, and made great leftovers for lunch. image You Need: 4 large sweet potatoes 1 lb lean ground turkey 1 finely chopped onion 1 cup finely chopped carrots (use food processor to save time) 1 cup frozen peas 1 tbsp coconut or olive oil 2 cloves of garlic Salt and pepper to taste 1 tbsp chopped fresh thyme 1 tbsp parsley 1 teaspoon rosemary NOTE : to make things easier I opted to use premade Italian herbs image Directions 1.) Bring a large pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash, add a small splash of milk if you prefer your potatoes on the creamier side. 2.) Heat oil in a large frying pan on medium heat. Add onion and garlic and cook until onion is clear. Add ground turkey and cook until well browned. Add shredded carrots, peas and italian herbs. Cook until well combined and vegetables and meat are fully cooked. 3.) Spread the turkey mixture in an even layer on the bottom of a 2 quart casserole dish. Next, top with the mashed sweet potatoes. 4.) It is optional to heat the entire dish in the oven, I skipped this as it was cooked thoroughly and I did not use cheese that original Shepherds pie calls for. If you use cheese be mindful of the amount, you want to keep the meal as "clean" as possible. This dish makes 4-6 servings. image I topped mine with organic ketchup, pepper and a sprinkle of sea salt. I hope you all enjoy it as much as I did. Until next time, Yolande :)

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