Sweet Potato Shepherd’s Pie (8 Points Plus)

Sweet Potato Shepherd’s Pie (8 Points Plus)

Sweet Potato Shepherd's Pie

Serves 3
•1 Sweet Potato, peeled and chopped
•1 small head of Cauliflower, chopped (save ½ cup for tomorrow’s dinner)
•1/8 cup Fat Free Milk
•1 Tbsp Low Fat Sour Cream
•Salt and Pepper
•1/2 lb Lean Ground Turkey
•½ Medium Onion, chopped
•1 Celery Stalk, chopped
•1 Carrot, chopped
•½ tsp Vegetable Oil
•2/3 cup Green Beans
•1 tsp Worcestershire Sauce
•2 tsp Flour
•1 sprig Fresh Thyme, chopped
•Salt and Pepper
•2/3 cup Creamed Corn

Preheat oven to 425 degrees.

Bring a large pot of salted water to a boil. Add the potatoes and cauliflower and cook for 8-10 mins until soft. Add to a blender with 1/8 cup fat free milk, sour cream, salt and pepper to taste. Blend to desired consistency. Add some of the cooking liquid if you need more liquid.

In a sauté pan, brown the ground turkey. Add salt and pepper to taste. Remove from pan and set aside.

Add the vegetable oil, onion, carrots and celery. Cook for 5-7 mins or until everything begins to soften up.

Add the cooked ground turkey, green beans, chicken broth, Worcestershire sauce and thyme. Bring to a simmer. Season with salt and pepper.

Stir in the flour and let simmer for 10 mins.

Spread the turkey mixture into your baking dish.


Pour the creamed corn over the top and spread evenly.

Sweet Potato 3


Gently spread mashed potatoes across the top.

Bake for 15-20 mins until bubbling. Broil for last 3-4 mins to brown the top.

Two servings are for dinner. One additional serving is for lunch on Tuesday.


One response to this post.

  1. […] of my fave kind of lunches, open the fridge and lift out!!  This was the portion of Sweet Potato Shepherd’s Pie that I put aside from Sunday’s […]


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