Sweet Potato Shepherd's Pie

I was actually pleasantly surprised with this recipe. My youngest devoured it until his stomach was distended, but my oldest was on a hunger strike so he'll just have to enjoy it for breakfast *big momma grin*.
I don't know if this is just me, but it seems that whenever I use fresh rosemary, the taste is so strong I always regret using the amount they called for in the recipe. I must have secret soil that empowers my rosemary bush with extraordinary flavorfulness. Anyways, slightly strong on the rosemary for me, but everything else was awesome. Highly recommend this quick and easy recipe.

Adapted from SkinnyTaste.com

Potatoes:
1 1/2 lbs sweet potatoes, peeled, diced
3 cloves garlic, crushed
1/2 C milk
1/4 C chicken broth
2 T greek nonfat yogurt
Salt & Pepper to taste

Filling:
1 lb ground turkey
1 tsp olive oil
1 medium onion, diced
1 celery stalk, chopped
1 parsnip, diced
2 cloves of garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables
2 T flour
1 C chicken broth
3 tsp tomato sauce
1 tsp worcestershire sauce
1 tsp freshly chopped rosemary
salt and pepper
paprika

Directions:
Boil sweet potatoes and crushed garlic in salted water until soft. Drain and mash with chicken broth, yogurt, salt and pepper.

Preheat oven to 400 F

In a large saute pan, brown turkey; season with S&P. When cooked, set aside on a plate. Add olive oil to the pan, then add onion and sauté on minute. Add the celery, parsnip, s&p to taste; cook about 12 minutes until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, s&p and mix well. Add frozen veggies, chicken broth, tomato sauce, worcestershire sauce, rosemary, cooked turkey and mix well. Simmer on low about 5-10 minutes.

In a greased 9x13 glass pan, spread meat mixture then top with potato mixture. Bake for 20 minutes or until potatoes turn golden and mixture is bubbly. Serve warm.

Link to original recipe: HERE. Photo credit: SkinnyTaste.com