So the dieting isn't going so well. Remember my simple calorie counting strategy? Apparently it would actually help if I was actually counting (and logging) my calories. Like everyday. Turns out estimating calories in my head is probably not very accurate. Since October 1st I've lost 3 pounds and gained back 2. Not quite the results I hoped for. Time to refocus.
I'll be getting some healthy inspiration from my best friend Crystal's new blog, Both Halves. Crystal and I go way back. We have been BFF's since our sophomore year in high school. Back in the day we both used massive quantities of hairspray and may have been known to coordinate outfits on occasion. Though we've pretty much abandoned hairspray and no longer wear matching outfits, we do have a common love of food, and more specifically, baking.
Crystal has been baking and blogging with me for the past year and half with Club:Baked. She recently gave her blog a complete makeover and really focused her point of view. Both Halves is about embracing and balancing a love of traditional desserts with a love of healthy clean eating. The mast head on her blog says it all...3 beautifully stacked blocks of butter on the left and a bundle of fresh mint on the right. She's posting raw (vegan) desserts that definitely intrigue me (an area I have a lot to learn in). Like this totally unbaked Raspberry Ganache Fudge Cake. Hello chocolate. Desserts aren't the only thing on the blog menu. I also have my eye on this healthy Italian Rabe recipe and I'm looking forward to more inspiration from my girl!
Believe it or not today's recipe is pretty healthy, despite the fact it comes from Paula Deen (no offense Paula). It's a Thanksgiving take on Shepherd's Pie. The bottom layer is ground turkey, carrots, parsnips, celery and onion surrounded by a sauce of chicken stock, tomato paste and a bit of flour to thicken it. The top is a light fluffy sweet potato mash. It's a nice pre-cursor for the flavors to come in just a week and half when Thanksgiving arrives. Which I can't wait for by the way.
This dish can be made ahead and baked when you are ready to eat. It serves 8 so there are plenty for leftovers for us.
Enjoy!
Turkey and Sweet Potato Shepherd's Pie
adapted from Paula Deen
Serves 8
3 tablespoons butter
1 tablespoon olive oil
2 1/2 pounds of sweet potatoes, peeled and cubed (1-1 1/2 inches)
Salt
2 large carrots, peeled and diced
2 stalks of celery, diced
1 parsnip, peeled and diced
1 large onion, diced
2 tablespoons of freshly chopped thyme
2 tablespoons of freshly chopped rosemary
1 pound of ground turkey (Paula uses 2 lbs)
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons of flour
2 cups low sodium chicken broth
4 ounces of softened cream cheese
1 egg, lightly beaten
1 10 ounce bag of frozen peas
Preheat oven to 375 degrees F. Spray a 9x13 baking dish with cooking spray.
Place cut sweet potatoes in a medium sauce pan and cover with cold water and add salt to taste. Bring to a boil and reduce to simmer for 15-20 minutes or until potatoes are tender.
Heat a large skillet over medium heat and add 1 tablespoon of butter and olive oil. Add carrots, celery, parsnips and onions and cook for about 8 minutes or until vegetables are tender. Season with salt and pepper. Add ground turkey and cook until lightly browned and cooked through. Season generously with salt and pepper. Stir in tomato paste, Worcestershire sauce, flour and chicken broth and cook for 5 minutes or until sauce thickens. Add frozen peas and stir.
Meanwhile, drain the water from the potatoes and add to a large bowl. Add in cream cheese and remaining 2 tablespoons of butter and use a hand mixer to turn the sweet potatoes into a mash. Add some of the hot potato mixture into the eggs, to temper the eggs so the hot mixture doesn't scramble them. Season with salt and pepper.
Place meat mixture in the bottom of your prepared baking dish. Evenly spread sweet potatoes over the meat mixture. Place the dish on a baking sheet and bake for 35-45 minutes or until shepherds pie is bubbling and top is lightly golden.
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