Shepherd’s Pie with a twist

A traditional recipe with a twist 

Ingredients

• 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 

Instructions

• 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

   

  ENJOY