Turkey Shepherd Pie

This recipe comes out of a random food craving for comfort food. Comfort food to me is anything that has potatoes and gravy. But, my waistline would not appreciate the fact that potatoes and gravy would cause me to buy new pants and hit the gym more than normal. I took the original recipe for shepherd's pie and modified it to fit a healthier version of the original. Here goes nothing

Turkey Shepherds Pie.

1lbs	Ground Turkey
3 cloves	Garlic
1 pkg	White mushrooms (Caps chopped)
2	Carrots (shredded)
1 c	Frozen corn
1c	Frozen peas
1 whole	Onion (chopped)
3 tbsp	Flour
2 cups	Chicken stock
1/2 tsp	Salt
1/4 tsp	Pepper
1 tsp	Dried thyme
1 tsp	Dried rosemary
4 tbsp	Vegetable oil
	Sweet Potato Mixture
1 1/2 lbs	Sweet Potatoes
1/2 c	Chicken stock
3 tbsp	Sour cream
	Salt and pepper to taste

Peel and dice the sweet potatoes and place in a pot of salted water

Bring the pot to a boil and cook until fork tender.

Once tender, with a handheld mixture beat the sweet potatoes, chicken stock, and sour cream until combined and fluffy.

Brown the ground turkey with salt and pepper until cooked thoroughly

Place in a bowl the turkey and cook the onions, mushrooms, and garlic until the onions are translucent, and mushrooms are not producing liquid

Add the ground turkey back in, and then add the olive oil and flour. Cooking that for a little bit to make the flour taste out.

Place in the chicken stock and stir until no lumps.

Add the carrots, peas, and corn

Add the seasonings to your liking.

Place mixture into an oven safe dish and then top with the sweet potato mix.

Bake until everything is warm and bubbly.