Shepherd’s Pie with a twist

A traditional recipe with a twist 




  • 1 lb of ground chicken
  • 1 package of cremini mushrooms, sliced
  • 1 cup of frozen vegetables, (corn, carrots, and green beans)
  • 1 cup of organic vegetable stock
  • 2 large sweet potatoes, peeled and mashed with coconut oil
  • 1 tsp of Worcestershire sauce
  • 1 tbsp of tomato paste
  • 1 tsp of paprika
  • salt and pepper to taste 


  • Preheat oven for 400F
  • Peel and chop sweet potato and add to pot with water; bring to boil 
  • In separate saucepan,  brown onions and garlic
  • Once caramelized, add ground turkey and mushrooms.
  • Brown all together then add frozen veggies.
  • Add stock, tomato paste and Worcestershire sauce; let it simmer until it thickens
  • While the filling is simmering, mash the sweet potatoes with olive oil until smooth
  •  In a deep dish, add the filling and the sweet potato

    Score the top with a fork, creating burrows – then sprinkle with paprika

  •  Bake for 40 minutes at 375F



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