Recipe: Mini Shepherd’s Pies

Total Time: 80 minutes

Yield: 9 serving(s)

Ingredients

• 2 sheets of puffed pastry dough thawed
• 3 Baked sweet potatoes (I used New Jersey sweet potatoes, they are white) You could use pre-made mashed too.
• 1/2 packet dry onion soup mix
• 1 lb ground turkey
• 12 oz's of frozen mixed vegetables I use carrots, green beans, peas, & corn.
• 3 dashes worcestershire sauce
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 5 tbsp grated (not powdered) parmesan cheese
• 1 tbsp extra virgin olive
• 1 egg beaten with 2 tbsp water (egg wash)
• 1/4 tsp thyme (fresh if you have it)

Directions

1. Heat oven to 400 degrees. Poke holes in sweet potatoes, wrap potatoes in tin foil, and bake for 50-60 min's or until fork tender.
2. In medium sized heat extra virgin olive oil and brown ground turkey, drain turkey in a strainer then add in 1/2 packet of dry onion soup mix, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp thyme, and 3 dashes worcestershire sauce to ground meat and mix well.
3. In a separate small pot heat frozen vegetables according to directions, and drain any excess liquid in a strainer. Then add in 1/2 tsp salt to vegetable mix.
4. Cut 2 puffed pastry sheets into 9 squares, 3 rows across, and 3 rows down. You will have 18 squares total.
5. When sweet potatoes are done, peel, and mash up well in a bowl. I used a hand potato masher, but you could use a mixer. Add in 5 tbsp of grated parmesan cheese to mashed sweet potatoes.
6. Set up a meat, veggies, potato station and fill your pies. I did 1 tbsp seasoned ground turkey mix, 1/2 tbsp vegetables, and 1/2 tbsp mashed sweet potatoes.
7. Brush the puffed pastry edges with the beaten egg wash, and bake for 16-20 minutes until golden brown. In my oven 16 minutes was perfect!
8. Garnish with a sprinkle of paprika if you like. Cool about 3 minutes then remove from muffin tin to serving plate.

Nutrition Information Per Serving