Welcome to the cozy world of Autumn Harvest Shepherd's Pie! This recipe takes the classic comfort dish and gives it a seasonal twist with sweet potatoes and a variety of vibrant veggies. Perfect for those chilly autumn evenings when you want something warm and hearty.
Ground turkey provides a leaner protein option that's still rich and flavorful. Sweet potatoes give the dish a natural sweetness and a creamy texture when mashed. Carrots, zucchini, parsnips, and peas add a rainbow of color and a satisfying crunch. Onion and garlic build the savory base notes, while olive oil adds a touch of healthy fat. Chicken broth and tomato paste combine to create a rich, savory sauce, enhanced by dried thyme and rosemary for that classic shepherd's pie aroma. A splash of almond milk makes the mash smooth and creamy without dairy, and a bit of cornstarch helps thicken the sauce to perfection.
This shepherd's pie is a meal on its own, but for an extra special dinner, serve it alongside a crisp green salad with a tangy vinaigrette. A side of crusty bread is also perfect for mopping up any extra sauce.
Start by preheating your oven to 375°F (190°C). This way, it's ready to go once you've assembled everything. Next, peel and cube the sweet potatoes, then toss them into a pot of salted boiling water. Let them cook until they're tender, which usually takes about 20 minutes.
While the sweet potatoes are getting soft and lovely, grab a skillet and heat up the olive oil over medium heat. Add in the diced onion and minced garlic, letting them sauté until they turn translucent. This usually takes a few minutes, and the aroma will fill your kitchen with that comforting smell of home-cooked goodness.
Next, add in the ground turkey, breaking it apart with a spoon as it cooks. You want it browned and cooked through, which should take about 5 to 7 minutes. Now, stir in the diced carrots, zucchini, parsnips, and frozen peas. Cook these for around 5 minutes until they just begin to soften a bit.
Mix in the tomato paste, chicken broth, thyme, rosemary, salt, and pepper. Bring this mixture to a gentle simmer. While it's bubbling away, dissolve the cornstarch in a small amount of water and stir it into the turkey mixture. This will help thicken the sauce to a nice consistency.
By now, your sweet potatoes should be done. Drain them and mash them up with the almond milk until they're smooth. Don't forget to season them with a bit of salt to taste.
Transfer the turkey and vegetable mixture into a baking dish, spreading it out evenly. Then, layer the mashed sweet potatoes on top, smoothing them out with a spatula. Pop the dish into your preheated oven and bake for 25 to 30 minutes, or until the top is just lightly browned.
Once it's out of the oven, let it cool for a few minutes before serving. This will make it easier to slice and serve.
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