Bring a sense of whimsy to the holiday table with these individual shepherd’s pies. The sweet potato adds a delightful sweet and creamy topping. For more flavour, consider selecting dark ground turkey instead of white.
1 1/2 lbs (750 g) sweet potatoes (about 2 medium), peeled and diced
2 large free-range eggs
1 medium carrot, peeled and shredded
2 shallots, chopped
2 garlic cloves, minced
2 Tbsp (30 mL) ground flaxseed
2 Tbsp (30 mL) tomato paste
1 Tbsp (15 mL) chopped rosemary
2 tsp (10 mL) organic Worcestershire sauce (optional)
1/4 tsp (1 mL) salt, divided
1/4 tsp (1 mL) black pepper
1 lb (450 g) ground turkey
2 Tbsp (30 mL) whole grain flour
1 Tbsp (15 mL) unsalted butter
1/4 tsp (1 mL) nutmeg
1/4 cup (60 mL) grated Parmesan
Place sweet potato in steamer basket and steam until very tender, about 10 minutes. If you prefer, you can also boil potato cubes until tender.
Meanwhile, preheat oven to 375 F (190 C). Lightly beat eggs in large bowl. Add carrot, shallots, garlic, flaxseed, tomato paste, rosemary, Worcestershire sauce (if using), 1/8 tsp (0.5 mL) salt, and pepper to bowl and stir to combine. Add turkey and mix gently.
In separate bowl, mash together cooked sweet potato, flour, butter, nutmeg, and 1/8 tsp (0.5 mL) salt.
Divide turkey mixture among 12 standard-sized greased or paper-lined muffin cups. Spread potato mixture over each cup and scatter Parmesan cheese on top.
Bake until an internal temperature of 165 F (74 C) is reached when food thermometer is inserted into centre of a cup, making sure to penetrate the meat, about 25 minutes. Let cool for 5 minutes before unmoulding.
Each serving contains: 281 calories; 27 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 14 g total carbohydrates (3 g sugars, 3 g fibre); 336 mg sodium
source: “Gobble, Gobble“, alive #384, October 2014