Healthy Sweet Potato Turkey Shepherd’s Pie

Preheat oven to 375ºF.

Add cubed sweet potatoes to a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and cook 15–20 minutes, or until tender. Once cooked, drain water and whip with an electric mixer or mash until smooth. Season with salt and pepper.

Meanwhile, heat olive oil over medium in a heavy bottom saucepan. Add sage and cook 1 minute until crisp. Remove and place on a paper towel lined plate. Set aside.

Add ground turkey to saucepan and cook 5 minutes. Add onion and cook until onion softens and the turkey is cooked through. Add minced garlic, zucchini, red pepper, and ground cloves. Cook about 5 minutes, or until vegetables are tender.

Sprinkle in flour and cook 2 minutes, stirring constantly. Mix in tomato paste, coconut aminos, coconut sugar, stock, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for about 5 minutes. The mixture should thicken slightly. Stir in thyme.

For the topping, in a small bowl, combine pecans, coconut sugar, maple syrup, and cinnamon. Mix well to coat pecans.

Transfer turkey mixture to 9×15-inch casserole dish. Spread mashed sweet potatoes over meat. Sprinkle pecans in the center.

Bake 20-25 minutes. Remove from oven and top with fried sage. Serve immediately.

Notes:
1. To make gluten-free, use gluten-free flour blend or tapioca flour.
2. You can substitute coconut aminos with soy sauce and coconut sugar with brown sugar.