dinner tonight: sweet potato shepherd's pie

As with most of my recipes, this one came about with excess produce in my fridge and the need for inventiveness!

SWEET POTATO SHEPHERD'S PIE

For the topping:
3 medium-large sweet potatoes, cubed
3/4 cup milk
2 TBS butter

For the pie filling:
20 oz. ground turkey
1 onion, chopped
6 stalks celery, chopped
1 1/2 cups carrots, chopped
1/4 cup fresh parsley, chopped
1/2 tsp. dried thyme
1 cup light sour cream
Salt and pepper, to taste

Cook the cubed sweet potatoes in boiling water 20 minutes or until fork tender.  Mash together with butter and milk until fairly smooth.

Salt and pepper the ground turkey and then brown it in a few teaspoons of olive oil.  Remove meat from frying pan and drain any fat.  Add a few more teaspoons of olive oil and saute the onion, celery and carrots until tender and onion is translucent.  Add ground turkey back in, along with spices and sour cream.  Combine and spread this mixture evenly in a large casserole dish.  Smoothly spread mashed sweet potatoes across the top.  Bake at 350 degrees for 30 minutes or until hot and bubbly.

Enjoy!  This is a savory and delicious winter weeknight meal!