Sweet Potato Sheperds Pie (Paleo Friendly)

If there is one thing on this planet that I love, it's potatoes. Well, potatoes and ice cream comes in at a close second. Potatoes, ice cream, and nachos. And cookies. I love cookies. Potatoes, ice cream, nachos, and cookies. Wait, what are we talking about? Oh yes, Potatoes. I love love love those little brown suckers. One of my favorite ways to eat potatoes is via Shepherd's Pie

Fun story time! I was about 5 or so, and my Grandma was slated to come and visit the US for the first time from Singapore. She didn't speak much English, and worried that her American grandkids weren't going to eat her Asian fare, she thought it would be a good idea to learn how to cook western food. She learned one dish; Shepherds pie. And she made it everyday for the three months she was here. So to me, this isn't just a comfort food, but a nod back to my good ol Granny!

Regular russet potatoes are high in starch, making them not so good for you when you are trying to stick to a low carb diet. My good friend Giselle introduced me to a great alternative to one of my favorite foods. At first, I thought, "how dare anyone try and mess with the original!" But I was pleasantly surprised at how delicious and rich this version tasted. I hope you try it and enjoy it as well!

Step 1: Ingredients

A few notes before hand. Some paleo folks say "nay" to sweet potatoes. If you are a real stickler, you can substitute with some steamed cauliflower and throw it in the food processor until it is smooth and it works just fine. Or you can use parsnips or some sort of squash.

Topping:
1 1/2 lbs sweet potatoes, peeled and cut into 2" cubes
2 garlic cloves, halved
1/4 c chicken broth, low-sodium (or milk if you prefer)
1 T butter (optional, you could use olive oil, or whatever fat you'd like)
1/2 teaspoon salt

Filling:
1 1/4 lb ground turkey
1 small yellow onion, chopped
Bag of mixed veggies (If you got frozen veggies, go for those. There is no wrong way to do this, so use what you got! I just happen to have this bag of broccoli, carrots and cauliflower, so I chose to use that)
1/4 c chicken broth
8 oz can tomato sauce, no salt added
2 T Worcestershire sauce (technically not paleo, so leave it out if you wish)
1 t dried sage
salt & black pepper to taste

Step 2: Sweet Potatoes

Preheat oven to 375 degrees.

Put sweet potato cubes and garlic in a medium pot, with enough salted water to just cover potatoes
.
Bring to a boil and boil for ~ 15 minutes. Sweet potatoes are done when you can easily stick a fork in them and they slide right off.

Drain, mash or beat with a mixer and gradually add chicken broth (or milk), butter, and salt.

Keep mashing/beating until smooth, you may have to use a little more than 1/4 c of liquid depending on desired consistency.

Set aside and cover to keep warm.

Step 3: Making the Filling

Heat a large skillet and saute veggies (if you are using frozen veggies, start by browning the turkey) Don't forget to season!

Once the veggies and meat are browned, add tomato sauce, sage, Worcestershire sauce, salt and pepper to turkey mixture

*when the meat is browned, you can choose to drain the fluid. I kept it in because
a) I was concerned that the turkey might get dry
b) my friend who suggested the recipe did it, and since she is stronger than me and can probably kick my bootie, I am scared to do something against what she tells me

Step 4: Bake It Off!

Spoon turkey mixture into casserole dish then spoon the mashed sweet potato mixture on top and spread in an even layer.

I used a fork and ran it over the top so that when it baked, you got some crispy peaks and it created a bit of texture when you hit it with the broiler at the end.

Bake uncovered for 20-25 minutes, and broil on high until the top browns. Keep an eye on it when you are broiling!

Let rest for at least 10 minutes before serving.

Sprinkle with some fresh parsley, and ENJOY!