shepherd's pie
Fitness & Nutrition

Einstein Presents: A Heart-Healthy Take on Shepherd’s Pie

By on 11/27/2017

In collaboration with Einstein’s Heart and Vascular team and the American Heart Association, we’re sharing some of our favorite holiday-friendly recipes with a heart-healthy twist.

An American staple, this take on shepherd’s pie calls for nutrient-rich sweet potatoes for a comforting main course that’s low on sodium and trans fats.

Ingredients

4 Servings

  • non-stick cooking spray
  • 1 lb. fresh sweet potatoes
  • 1/2 cup skim milk
  • 1/2 tsp. ground cinnamon or nutmeg
  • 1 medium onion (any color), chopped
  • 1 green bell pepper, seeded, chopped
  • 1 lb. extra-lean, fat-free, ground turkey (95%-99% lean)
  • 1/2 tsp. dried thyme or basil
  • ½-1 cup of each fresh vegetables: Carrots, celery, corn, mushrooms
  • 1 cup low-sodium vegetable broth
  • 2 tsp. cornstarch

Directions

  1. Preheat the oven to 450° F.
  2. Spray large pan with cooking spray. Add chopped onion and bell pepper and cook over medium-high heat until softened, about 5 minutes. Add meat and thyme, cooking until done, about 5 more minutes.
  3. Add vegetables: Carrots, celery, corn and mushrooms. Stir to combine.
  4. Add vegetable broth, and cornstarch, stirring to combine. Cook a few minutes until thickened. Remove from heat.
  5. Wash and peel sweet potatoes. Chop into 1-inch pieces.
  6. Add to a large pot and cover with water. Bring to a boil over high heat. Cook until potatoes are very tender, about 12 to 15 minutes. Drain in a colander.
  7. Return sweet potatoes to pot. Mash with a fork or potato masher until smooth. Add milk, cinnamon, or nutmeg. Mix to combine.
  8. Add turkey and vegetable mixture into a 9-inch round baking dish. Spread the sweet potatoes evenly on top of the beef and vegetables (decorate if desired). Cook in oven until entirely heated, about 15 minutes.

Recipe copyright © 2016 American Heart Association.

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