I’m starting to think Snuggies aren’t such a bad idea. Snuggies with fingerless gloves would be an even better idea. Since that is nowhere to be found, when I can’t warm up from the outside, I do what I can to warm up from the inside. A crustless (gluten + dairy free) sweet potato shepherd’s pie will do just that.
The idea behind the ‘pie’ is pretty simple. Ground turkey, mashed sweet potatoes, and a whole bunch of veggies. It’s well balanced, healthy, and has a perfect stick-to-your ribs consistency, without being heavy.
Once I master all that is a gluten-free pie crust, I may just go full-on savory pie with this one.
Crustless Sweet Potato Shepherd’s Pie:
1.5lbs ground turkey
2 tbsp Worcestershire
1 sweet onion, chopped
3 sweet potatoes
4 cloves garlic, minced
2 cups mushrooms, sliced
1 carrot, chopped
2 zucchini squash, chopped
1/4 cup unsweetened almond milk
1 tbsp olive oil
1 can peas, drained
1 can corn, drained
salt and pepper
Pereheat oven to 350. Boil sweet potatoes until soft, approximately 30 minutes and remove from water. Season ground turkey with salt, pepper, and Worcestershire sauce. Over medium-high heat, cook turkey until browned. Add onion, garlic, mushrooms, carrots, and zucchini and cook until soft, approximately 10 minutes. Transfer to a baking dish (or dishes in my case) and stir in peas and corn, leaving enough room for a layer of mashed sweet potatoes.
Once potatoes are cool enough to handle, transfer to a cutting board and roughly chop. Add to the base of a stand mixer and all olive oil, almond milk, and salt/pepper. Mix with paddle attachment until desire consistency is reached. Using a spatula, spread mashed potatoes over top of meat and veggie mix.
Bake for 20-25 minutes, or until potatoes are slightly brown.