Sweet Potato and Turkey Shepherd's Pie

Lately, I've been on a health kick, looking for recipes that are good for you but still taste complex and delicious. You'd never know that this recipe has 200-300 fewer calories than its lamb and potato counterpart. Sweet potatoes are also a great source of vitamins A and C.

Sweet Potato Turkey Shepherd's Pie
1 package ground turkey
Honey
1 T butter
1.5 lbs sweet potato, peeled and cut into chunks
2-3 T milk
1 small onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
5-6 button mushrooms, chopped into small pieces
1.5 c frozen veggies (carrots, peas and corn)
Thyme
Rosemary
1 c chicken broth
2 T flour
3-4 T milk
Cayenne pepper

1. Simmer the sweet potatoes in water for about 20 minutes until fork-tender.
2. Meanwhile, brown the turkey over medium heat in a large skillet, about 10-12 minutes. Set aside.
3. Drain the potatoes and mash with the butter, a drizzle of honey, and the milk. Season with a bit of salt and set aside.
4. Preheat the oven to 400F.
5. Saute the onion and garlic in a drizzle of olive oil in a large skillet over medium heat until tender, about 4 minutes.
6. Add the celery and mushroom and saute another 5-7 minutes.
7. Add the cooked ground turkey, frozen veggies, thyme, rosemary, broth and flour. Season with salt and pepper and simmer for 7-10 minutes.
8. Stir in the milk.
9. Pour the turkey vegetable mixture into an 8X8 pan and cover completely with the mashed sweet potatoes. Sprinkle with cayenne pepper.
10. Bake uncovered for 20 minutes.
11. Let rest for 5 minutes before serving.