HEALTHY SHEPARD’S PIE
It’s Fall and that time of year when I love to roast and bake all the time! I love any variety of Shepard’s Pie with mashed potatoes or sweet potatoes, ground beef, chicken or turkey. Yukon Gold potatoes mash to perfection for this dish just drizzle of olive oil after you cook the potatoes and they whip to become silky smooth to spread on top. I wanted something that incorporated sweet potatoes and butternut squash. Here’s what I came up with and served with a spoonful of Greek yogurt or Labne to finish the dish.
- 1.5 lbs Ground Free Range Turkey
- 2 Cups Cremini Mushrooms - Sliced
- 1 Sweet Onion
- 2 Parsnips
- 3 Sweet Carrots
- 2 Yams
- 1.5 Cup of Fresh Peas
- Parsley – Handful
- Sage – 15 leaves
- Thyme – 10 Stems
- Rosemary – 1 branch
- 1 Med Celery Root or 2 stalks of celery and you can use the leaves
- 1 Small Butternut Squash, Peeled and Chopped
- Mushroom Base – Better Than Bouillon
Chop the sweet onion, parsnips and carrots – I leave the skins on the parsnip and carrots and clean them throughly.
Then chop the celery root by removing the thick roots around the bulb.
Once removed, chop like you would the parsnips and carrots.
Saute the onions, carrots, parsnips and celery root with a drizzle of high quality olive oil. Don’t season yet, we’re going to add the mushroom base and you want to test after you add that in and allow to cook down.
Next, chop all the herbs – parsley, thyme, rosemary and sage. Then slice the cremini mushrooms.
Once the onions look translucent, add the mushrooms and continue to saute on low heat.
Add half of each herb to the veggie mixture here.
Turn off the heat and add the peas.
Pour the mixture into a baking casserole dish.
Next saute the ground turkey in the same dutch oven pot.
Once the turkey starts to brown add the rest of the herbs – allow to slow cook for on low for another 5 mins to release the aroma of the herbs.
Add 1 cup of water with 1 spoonful of mushroom base to the ground turkey mixture.
Allow the meat to simmer on low for a few more minutes. You can add a half of cup of greek yogurt here at this stage and mix. Or you can wait like I did and serve each bowl full with a spoonful in the center. This is the stage when you taste test – make sure you add the mushroom base then test. You can add more salt and cracked pepper if you’d like, just be sure not to over salt since the base is concentrated.
Pour the ground turkey mixture over the veggies in the casserole pan.
Peel and chop the yams and butternut squash.
Spread the yams and butternut squash over the casserole. You can toss the yams and butternut in olive oil if you’d like before pouring over the casserole if you’d like.
Bake for one hour on 385 degrees and serve immediately!