As the light diminishes with the shorter days ( and our Serotonin decreases) our cravings for Carbohydrates increase. What better way to satisfy that craving then with a healthy Shepherd’s Pie. I have to confess that I divide the topping in two and do half regular potatoes. My kids have not quite acquired the sweet potato taste and it is quite sweet for sure. Enjoy!
2 medium sweet potatoes
1 teaspoon butter
1 tablespoon extra-virgin olive oil
10 ounces lean ground turkey
3 cloves garlic
1 onion, chopped
1 teaspoon sea salt
Black pepper to taste
¼ teaspoon thyme
1 tablespoon spelt flour (optional)
1 cup vegetable stock
1 teaspoon Worcestershire sauce
1 cup frozen peas and carrots
Bake the sweet potatoes, remove the skins, and mash the flesh with the butter (you should have about ½ cup of mashed potato). Set aside.
Preheat the oven to 400°F.
Heat the olive oil in a skillet. Add the turkey, garlic, and onion and cook until the turkey is lightly browned.
Add the salt, pepper, thyme, and, if using, the flour and mix well.
Stir in the vegetable stock and cook until thickened.
Stir in the Worcestershire sauce and the peas and carrots, and cover and simmer for 20 minutes.
Transfer the turkey mixture to a baking dish and spread the reserved mashed sweet potatoes on top.
Put the shepherd’s pie in the oven, bake for 15 minutes, and serve.
Nutritional Value (per 2 servings)
Calories: 413, Carbs: 43g, Protein: 31g, Fat: 13g, Fibre: 6g.