Comfort food cravings meet nutrition in this sheppards pie superfood swap! We use sweet potatoes instead of classic white, and swap out beef for ground turkey, while adding a TON of veggies in the filling. This is one of those recipes you can make a million different ways and throw everything but the kitchen sink at to finish off extra veggies you have on hand you don't know what to do with.
Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt, and pepper.
Preheat oven to 400°F.
In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, spices, salt, and pepper to taste; cook about 12 minutes, until celery is soft.
Add garlic and mushrooms; sauté another 3-4 minutes.
In a well greased casserole dish, scoop the meat mixture into the dish. Then transfer the potatoes on top and spread into a thin layer. Bake 20 minutes, or until golden brown. Let cool 10-15 minutes before serving.