Sweet Potato Shepherd's Pie {Gluten Free}

My Irish ancestors might curse me for swapping out traditional mashed potatoes for sweet potatoes in this shepherd's pie, but it is sooo yummy and healthy I couldn't resist. Plus, Matt and I are going to Ireland this June with my family, so we will be getting all the traditional shepherd's pie our hearts desire!

This is a great meal to cook up on a Sunday and take for lunch all week. I love sweet potatoes so I could not get enough of this. Lucky for me, Matt is not a fan, so he was on his own :)

*Adapted from Skinnytaste

Ingredients:

For the Potatoes:

1-1/2 lbs sweet potatoes, peeled, diced

1/2 cup 1% milk

2 Laughing cow wedges (I use light french onion)

salt and pepper to taste

For the filling: 

1 lb lean ground turkey

1 tsp olive oil

1 medium onion, diced

1-1/2 cup frozen corn

3 cups fresh spinach, chopped (or one package frozen chopped spinach, thawed and drained)

2 cloves garlic, diced

1 cup chopped carrots, cooked

1 cup fat-free low-sodium chicken broth*

2 tsp tomato paste

1 tsp Worcestershire sauce

1 tsp thyme

salt and pepper

paprika

Directions:

Boil sweet potatoes in a pot of salted water until cooked and soft. Drain and mash with chicken broth, cheese, salt and pepper.

Preheat oven to 400°F.

In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add frozen corn, carrots, spinach, chicken broth, tomato paste, Worcestershire sauce, thyme, cooked turkey, and mix well. Simmer on low about 5-10 minutes.

In an oven safe dish spread the meat mixture on the bottom. Top mashed sweet potatoes. Sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.