January 8, 2015

Turkey and Sweet Potato Shepherd’s Pie for Weight Watchers

Post by Chef Corbin

Yield- 2 servings               8 PointsPlus ® value (per serving)

Prep Time: 30                   Cook Time: 25                   Total Time: 55


1 tsp. olive oil

½ cup minced white onion

½ carrot- small dice

½ cup leeks, chopped fine

6 oz. raw ground turkey breast

1 ear of fresh corn, cut from cob

½ cup chicken stock- low sodium

2 leaves fresh sage

2 tbsp. chopped fresh parsley


Sweet Potato Topping

2 cups sweet potatoes- peeled

1 glove garlic

1 ½ oz. grated cheddar cheese

Salt and pepper to taste



Start with the topping by boiling or steaming the sweet potatoes together with the garlic until tender.  Mash the potatoes and garlic until smooth and add the grated cheese – season with salt and pepper.


Pre-heat a large skillet over medium high heat with the olive oil.  Sauté the onion and turkey until the cooked through.  Add the diced carrots, leeks, corn and chicken stock.  Continue to cook until reduced by half.  Remove the cooked turkey mixture from the heat and stir in the chopped fresh parsley and sage.