Sweet Potato Shepherd's Pie

A go-to comfort recipe for February dinners (and lunch bag leftovers). Make it once and feel great about enjoying it for the rest of the week. You can definitely eat the rainbow with this nourishing casserole. Serving suggestion: enjoy with a side of beets and/or broccoli for a colourful and vitamin rich meal.
Cooking time/temp: 
30 minutes @ 350 (f)*


1 package (approx 1 kilo) ground turkey - cooked in 1 tbls olive oil

1/2 cup chopped cauliiflower

1/2 cup chopped carrots

1/4 cup peas

1/2 cup chopped celery

1/4 chopped onion

1 tsp minced garlic



2 -3 sweet potatoes peeled, chopped

1/4 cup chicken or veggie broth

1 tbls olive oil 



Heat up 1 -2 tbls olive oil and sautee onion, garlic and celery on low heat until translucent. Add ground turkey and stir until turkey is cooked (no pink left).

Peel, chop and steam or boil cauliflower, carrots and peas. Drain veggies and mash slightly with a fork to soften and then mix with ground turkey. 



Peel, chop and boil sweet potatoes. Drain and mash with broth and olive oil - both to taste. Mix in a little salt and pepper for extra flavour. Spead sweet potatoes over filling and bake the casserole for 30 minutes at 350 (f)*.


* farenheit