Shepherd’s Pie with Turkey & Sweet Potato

Preheat oven to 400º F.

Bring a pot of salted water to a boil. Cut sweet potato into 1” discs and place in the boiling water. Cook until easily pierced with a fork, then strain in a colander. Place the potatoes in a large bowl and mash with a potato masher. Add sour cream (or non-dairy alternative) and season to taste with salt. The potatoes should be a spreadable consistency, so if they’re not, add a dash of milk. Set aside.

In the same (now empty) large pot, brown the turkey for 5 minutes until it’s mostly cooked. Add a splash of olive oil and cook the onion, celery, carrot and garlic over medium heat for about 5 minutes, or until veggies are softened.

Sprinkle the all purpose flour over the cooked veggies and stir to coat. Cook for 1 minute, then add in the crushed tomatoes, chicken broth, and thyme stems. Season with paprika, oregano, black pepper and salt. Simmer for 10 minutes, then add spinach and stir in until wilted. Remove from heat and pour into a large casserole dish (about 9" x 13").

Dollop the mashed sweet potatoes over the entire casserole. Spread an even layer and use the tines of a fork to draw lines in the potatoes for decoration. Bake for 30 minutes.

Cool for 5-10 minutes before serving. Serve with side salad if desired.

Batch cooking note: This can be made ahead up until the point it goes in the oven. Cover the assembled shepherd’s pie with plastic wrap and refrigerate until ready to bake. If baking straight from the fridge, add 5-10 minutes to the bake time.