Lightened Up Shepherd’s Pie

Preheat oven to 400ºF and prep a 9×13 baking dish. Set aside.

Bring a large pot of salted water to a boil. Once boiling, pour cubed sweet potatoes into the water. Cook for 15–20 minutes or until fork tender.

Once sweet potatoes have cooked, drain in a colander and then place the sweet potatoes back in the pot. Add butter and desired amount of salt and pepper. Mash the sweet potatoes until they reach the desired consistency. Set aside until casserole is ready to be assembled.

Meanwhile, in a large pan over medium-high heat, add olive oil. Once oil is hot, add onions and carrots. Cook until carrots are fork-tender, about 5 minutes.

Add ground turkey to the pan to brown. Once browned, add corn and peas. Let simmer for 5 minutes and then remove from heat.

To assemble the shepherd’s pie, pour ground turkey mix into the bottom of the 9×13 baking dish in an even layer. Top the mix with mashed sweet potatoes and spread evenly. Finally, sprinkle the top of the dish with cheddar cheese.

Bake for 30–35 minutes, or until cheese has browned.