Monday, January 23, 2012

Sweet Potato Shepard's Pie

I have started experimenting with popular comfort foods. Here is my clean version of Shepard's Pie.
Serve with a side of veggies for a complete meal.

Sweet Potato Shepard's Pie
Serves 6

1 tablespoon olive oil
1 1/4 cup of grated carrots
1/4 cup of diced onion
1 tablespoon of minced garlic
1 large sweet potato
2/3 cup skim milk
1 Package of Jennie-O Extra Lean Ground Turkey
1 tablespoon of unsalted butter
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
Nonstick cooking spray


1. Preheat oven to 350 degrees F. Heat oil in a nonstick skillet over medium-high heat. Add carrots and onion, and cook seven minutes. Add garlic and cook one minute more. Add ground and saute for five minutes. Stir in soybeans, vinegar and Worcestershire sauce and cook four more minutes or until carrots are tender. Coat a 9x9-inch glass baking dish with cooking spray. Spoon the mixture into dish.

2. Meanwhile, poke several holes into the sweet potato. Microwave for 5 minutes. Turn the potato over and microwave for another 5 minutes. Once the potato is done, carefully peel the skin off. Mash the potato with milk and butter.

3. Spoon potatoes over meat and smooth top. Bake 35-40 minutes or until top starts to turn golden.

Nutritional Information

252 Calories

11.8 Grams of Fat

13.5 Grams of Carbs

23.3 Grams of Protein

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