Recipe adapted from here.
Ingredients:
1 1/2 pounds sweet potatoes, peeled and diced
5 cloves garlic, minced (divided)
1/2 cup milk
1 1/4 cup chicken broth (divided)
2 tbsp sour cream
salt and pepper to taste
1 lb lean ground turkey
1 tsp olive oil
1 medium onion, diced
1 celery stalk, diced
2 parsnips, diced
8oz mushrooms, diced
10 oz bag frozen mixed veggies
2 tbsp flour
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp chopped fresh rosemary
paprika
Directions:
1. Boil sweet potatoes and 3 cloves garlic in a pot of salted water until cooked and soft. Drain sweet potatoes. In a large bowl, put potatoes, 1/4 cup chicken broth, sour cream, and salt and pepper (to taste). Mash until creamy.
2. In a large saucepan, brown turkey. Set turkey aside on a plate. Add olive oil to pan and heat over medium heat. Add onion, celery, and parsnip and saute. Add salt and pepper to taste. Cook over medium-high heat, stirring occasionally, until celery is soft (about 10 minutes).
3. Add remaining garlic and mushrooms to onion-celery-parsnip mixture. Heat and stir for another 4 minutes. Add flour and mix well.
4. Add in frozen mixed veggies, remaining 1 cup chicken broth, tomato paste, Worcestershire sauce, rosemary, and cooked turkey. Mix well. Simmer over low heat for 5 minutes.
5. Spread turkey-veggie mixture evenly into a large baking dish. Top with mashed sweet potatoes. Use a spatula to evenly spread the potatoes, then use a fork to scrape ridges into the potatoes. Sprinkle with paprika.
6. Bake at 400 for 20-25 minutes, or until sweet potatoes begin turning golden brown. Let cool for 10 minutes, then serve!
(boiling sweet potatoes)
(celery, onion, parsnips)
(ground turkey)
(mashed sweet potatoes)
(onion, celery, parsnips, and mushrooms, and garlic)
(all cooked!)
(adding in frozen veggies, tomato paste, Worcestershire, and rosemary)
(with the turkey added in)
(turkey mixture topped with sweet potatoes + pretty little fork ridges with paprika)
(out of the oven!)
Ta-da!
Enjoy!
No comments:
Post a Comment