Einstein Presents: A Heart-Healthy Take on Shepherd’s Pie
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.
- 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
- Preheat the oven to 450° F.
- 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.
- Add vegetables: Carrots, celery, corn and mushrooms. Stir to combine.
- Add vegetable broth, and cornstarch, stirring to combine. Cook a few minutes until thickened. Remove from heat.
- Wash and peel sweet potatoes. Chop into 1-inch pieces.
- 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.
- Return sweet potatoes to pot. Mash with a fork or potato masher until smooth. Add milk, cinnamon, or nutmeg. Mix to combine.
- 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.