Monday, November 12, 2012

Sweet Potato Shepherd's Pie with Rosemary Biscuits

After a weekend month of indulging it's about time I jump back on the "healthy" bandwagon. School has had a bad influence on my eating habits and it's time to fix that before it's too late!! Especially because the holiday's are literally right around the corner.
I gave up on grocery shopping because I end up throwing half of the groceries away, so don't come looking for food in my fridge because all you will find is BEER! (which isn't so bad) But having no food in fridge=eating out EVERY day of the week! Seriously let's look at this past week for example...

Thursday night-dinner at Tilted Kilt with 3 Blue Moon's (not just 16oz beers but 24oz beers)
Friday Night-Formal dinner at Hilton Garden Inn with many alcoholic beverages...lost count.
Saturday-Ordered a Penne ala Vodka dinner with a small cheese pizza (Shared!)
Sunday- Lunch at Sliders=wings, wings, and more wings and Dinner to follow at East Side Restaurant where I had bread,wiener schnitzel, potato pancakes, and why not finish it off with a chocolate cream pie...

Talk about never wanting to eat again after a week like that!

Since it's Monday and I get to make's time to start FRESH  and cut back on the drinks eating out for the rest of the year!

Tonight's Menu:

Sweet Potato Shepherd's Pie



1 lb of Ground Turkey
1 tsp olive oil
1 medium onion, diced
1 celery stalk, chopped
1 parsnip, diced
10 oz Frozen Vegetables
2 tbsp of flour
1 cup fat-free low-sodium chicken brothh
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary

Sweet Potato Mashed:

1-1/2 lbs sweet potatoes, peeled, diced
3 cloves garlic
1/2 cup 1% milk
1/4 cup fat free chicken broth
2 tbsp reduced fat sour cream
salt and pepper to taste


Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper. 

Preheat oven to 400°F

In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate.
Add olive oil to the pan, then add the onion and sauté one minute.
Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic; sauté another 3-4 minutes.
Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well.
Simmer on low about 5-10 minutes.

 In a large baking dish, spread the meat mixture on the bottom of each dish. Top with the sweet potato mixture. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

Rosemary Biscuits

2 tbsp salted butter, melted
1 tbsp extra virgin olive oil
2 cloves of garlic, minced
1 1/2 tbsp fresh chopped rosemary
2 cups of Heart Smart Bisquick
3 oz shredded parmesan cheese
2/3 cup fat free milk

Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute.
Remove from the heat and add chopped rosemary.  
In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.
Makes 14 biscuits.  
Both Recipe's adapted from Skinnytaste

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