You know when you’re about to leave on vacation and you pretty much have no ambition to do anything except for leave on vacation?
Me. Right now.
I’m heading to Arizona tonight for a mini-vaca to celebrate a friends birthday and Halloween. I love my weekends in AZ because I get to see great friends, relax and most importantly, eat Jimmy & Joes Pizza. If you live in the Phoenix area and haven’t been yet, run, don’t walk to JJP and get a serious slice. If you’re there this weekend you’ll probably see me. I’ll be the little girl, hiding in the corner surrounded by pizza and boneless wings 😉
But, before I leave on vaca, I have to share this amazing new recipe with you!
I’m not really sure where the idea came from, as it’s been almost a month in the making, but I’m pretty sure I saw a Shepherds Pie on the menu somewhere and thought “I’ve never made a shepherds pie, how could I make one healthier and better?”
I made it healthier by swapping out the beef for ground turkey and the regular potatoes for sweet potatoes, and I made it gluten-free and dairy free by ditching the flour in the filling and replacing the half & half in the topping with coconut milk. I made it better by adding pumpkin to the topping and adding extra veggies & spices to the filling!
Overall a total winner in the fall dinner category if you ask me!
I could eat this sitting by a fireplace wrapped up in a cozy sweater, leggings and big, fuzzy socks with leaves falling from the trees outside… except I live in San Diego… so I ate it on my couch, with the fan on, in shorts and a t-shirt with palm trees blowing in the wind outside, lol!
Sweet Potato Pumpkin Topping
- 1 lb sweet potatoes (cubed)
- 1 cup pumpkin puree
- ½ cup coconut milk
- 1 tsp ground cinnamon
- 1 tsp ground ginger
Shepherds Pie Filling
- 1 tsp olive oil
- ½ cup onion (diced)
- ½ cup celery (chopped)
- ½ cup carrots (chopped)
- 1 cup baby bella mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 lb lean ground turkey
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ cup chicken broth
Preheat the oven to 350°.
Add the sweet potatoes to a large pot of boiling water. Cook for 20 minutes or until fork tender.
Once cooked, drain and place back in the pot with the pumpkin puree, coconut milk, cinnamon and ginger.
Use a hand mixer to puree all of the ingredients together. Set aside. (Alternatively you can place all of the ingredients in a blender or food processor to puree.)
In a large skillet, heat the olive oil over medium heat. Add the onions, celery, carrots and mushrooms.
Cook 5-6 minutes, then add the garlic and cook for an additional 1-2 minutes.
Add the ground turkey and cook through.
Add the oregano and thyme.
Combine well, then pour the chicken broth over the top.
Reduce heat to low and simmer for 10 minutes.
Remove from the heat and place in an oven-safe baking dish.
Top with the mashed pumpkin sweet potatoes.
Place in the oven and bake for 25-30 minutes.
Remove from the oven and serve.
Se-ri-ous-ly! So many delicious flavors in every bite & even if it doesn’t feel like fall outside in San Diego, it sure felt like fall in my belly while eating this dish 😉
♣ Vegetarian Option: Replace the ground turkey with meatless crumbles or additional vegetables to make this recipe vegetarian. Also substitute vegetable broth for the chicken broth.
♦ Gluten Free Option: This recipe is gluten-free. (Always make sure the chicken broth used is gluten-free.)