Sweet Potato Shepherd's Pie
We love a real Shepherd's Pie at our house but sometimes you want a meal that isn't so heavy. This version is a favorite comfort meal at our house that won't leave you feeling too full. Recipe adapted from original recipe found in Good Housekeeping March 2012.
2 1/2 pounds sweet potatoes (about 5 washed)
1/2 cup water
1/2 cup milk
1 Tbsp. canola oil + 1 tsp.
1 large onion, finely chopped
1 bunch collard greens (12 oz. discard stems and slice leaves very thin)
2 cloves garlic, chopped
1 lb. ground turkey
2 tsp. Cajun seasoning
2 Tbsp. tomato paste
1 Tbsp. parsley, finely chopped, for serving
salt & pepper
1. Preheat oven to 400 degrees F.
Poke sweet potatoes with a fork several times to insert small holes.
2. In a large microwave safe bowl, combine sweet potatoes & 1/4 cup of water. Cover with a vented lid or vented plastic wrap and microwave on high for 12 minutes or until tender. When cool to touch, peel the skins off potatoes & discard peels.
3. In same bowl, mash potatoes with milk & salt/pepper.
4. In a skillet, heat 1 Tbsp. oil on medium high. Add onion and cook until browned. Stir occasionally. Add collard greens & salt/pepper. Cook/Stir for 1 minute or until just wilted. Put mixture in medium bowl.
5. In same skillet, heat remaining tsp. of oil. Add garlic and cook until fragrant. Add turkey. Cook turkey until browned & break the meat into small pieces while stirring. Reduce heat to medium and add Cajun seasoning. Stir in tomato paste & 1/4 cup water. Cook 2 additional minutes.
6. In an 8x8 baking dish, lightly spray bottom/sides with cooking oil. Spread half of mashed sweet potatoes. Then, spread turkey mixture in an even layer. Next, add collard greens mixture. Finally, spread remaining sweet potato mixture on top.
7. Bake for 30 minutes or until golden brown. Spread parsley on top before serving.