Yesterday I spent a good 4 hours ‘experimenting’ in the kitchen and it felt glorious! I always love coming home to Mum’s kitchen and looking through the cupboards to see what different ingredients she has that I can make into a new recipe. M

y parents were both working yesterday, so I volunteered to cook dinner.

I have always loved Shepherd’s Pie, so decided to put a simple but delicious twist on the classic dish using sweet potato.

Sweet Potato Shepherd’s Pie

• 1 lb lean ground turkey
• 1 cup grated carrot
• 1 large
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  onion, grated

• 1 cup frozen peas
• 1 lb sweet potato, cut into cubes
• 1/4 cup plain yogurt
• 1 tsp dried rosemary
• 1 tsp olive oil

1. Preheat oven to 350 F ( or 185 C)
2. Peel the sweet potato and cut into cubes, about 1” in size. Steam the potatoes to soften
3. Place steamed potatoes, yogurt and dried rosemary in a food processor and blend until stiff but creamy
4. Heat olive oil in a large skillet and brown ground
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   turkey. Drain the meat and return to the skillet

5. Add peas, carrot and onion to the skillet and combine with meat, stirring for about 2 mins.
6. Lightly coat a casserole dish or deep-dish pie dish with cooking spray and pour the meat mixture in, Pack the mixture fairly firmly into the dish
7. Pour potato mixture over meat, spreading out evenly
8. Bake for 40 mins or until potatoes are slightly browned

This dish received two thumbs up from both Mum and Dad, making it a sure pleaser!

I’m off to have my annual optometrist appointment this afternoon, luckily I had lots of beta-carotene for dinner last night