Sweet Potato Shepherd’s Pies Recipe

If the one factor you employ a muffin pan for is to bake up a batch of, nicely, muffins, boy are you promoting this versatile kitchen device brief. Whether you’re on the lookout for make-ahead meal choices to maintain you sane on busy weeknights, need to spend much less time within the kitchen placing a meal on the desk or want one thing that’s simply moveable or completely portioned, the muffin pan can get the job executed. Start out with this muffin-pan principal and prepare to have enjoyable together with your food.

Sweet Potato Shepherd’s Pies Recipe

These Instagram-worthy particular person pies deliver to the desk loads of immune-boosting vitamin A (courtesy of candy potato and lean turkey protein) to assist your muscle mass recuperate and rebuild from lengthy summer time runs. They are the right make-ahead choice for harried weeknights and may merely be reheated within the microwave.

Makes 6 servings


  • 1-1/2 lb peeled and chopped candy potato
  • 2 Tbsp all-purpose flour
  • 1 Tbsp butter
  • 1 Tbsp recent thyme
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 eggs
  • 1 cup grated carrot
  • 1 cup frozen inexperienced peas
  • 2 chopped shallots
  • 2 minced garlic cloves
  • ¼ c tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 lb lean floor turkey
  • ½ cup bread crumbs
  • Parmesan cheese (to style)


Steam peeled and chopped candy potato till very tender. Place in a bowl and mash with all-purpose flour, butter, recent thyme, salt and pepper. Whisk collectively eggs in a big bowl and stir in grated carrot, frozen inexperienced peas, chopped shallots, minced garlic cloves, tomato paste and Worcestershire sauce. Stir in lean floor turkey and crumbs. Divide turkey combination amongst 12 standard-sized greased muffin cups. Top every cup with potato combination and sprinkle grated Parmesan cheese on prime. Bake for 25 minutes at 375 levels, or till pies attain an inner temperature of 160 levels.

Matthew Kadey, M.S., R.D., is an writer and journalist who focuses on sports activities nutrition and is the recipient of the 2013 James Beard Award for Food Journalism.


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