I made this as a way to make a sheppard’s pie a bit healthier, not sure how much healthier it is but I grew up on sheppard’s pie so I was destined to make this dish my own! I’m cooking this some time this week so stay tuned for pictures!!
• 4 Cups of Cinnamon Ginger Sweet Potatoes (See Sides)
• 1 tbsp olive oil
• 1 yellow or white onion, chopped
• 1½ lb lean ground chicken
• 3 cloves garlic, minced
• ½ Cup of Corn or Peas
• 2 carrots, sliced
• 2 stalks celery, sliced
Salt and Pepper to taste
Sprinkle of Seasoned Bread Crumbs
Pre-heat oven to 350 degrees.
Heat olive oil in frying pan. Add onion and sauté about 3 minutes. Add ground chicken and garlic, salt and pepper. Once chicken is almost cooked through, add corn/peas, carrots, celery and sauté until the chicken is fully cooked.
In a deep baking dish, layer the chicken mixture on the bottom, cover with a thin layer of mashed Sweet Potatoes, then another layer of chicken and top with the remaining Sweet Potatoes. Bake for about 20 minutes, then sprinkle the bread crumbs on top and spray oil over the top, then broil for 5 minutes until golden brown on the top.