Turkey Shepherd's Pie with Sweet Potato Butternut Squash Topping

*Adapted recipe from "Turkey Shepherd Pie" found on allrecipe.com

Ingredients

• 1 large (452 g) sweet potato, peeled
• 1/2 (232 g) butternut squash, peeled
• 1 tb butter
• 1/4 cup 2 % milk
• 1 dash nutmeg
• 1 onion, chopped
• 1/2 cup chicken broth
• 1 pound ground turkey
• 1 large carrot, shredded
• 1/2 cup sliced mushrooms
• 1/2 cup zucchini
• 2 cup spinach (optional)
• 3/4 cup frozen peas
• 3/4 cup frozen corn
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1 clove garlic, minced
• 1 tb gf flour
• salt to taste
• ground black pepper to taste
• 2 oz sharp cheddar cheese (optional)

Directions

1. Boil sweet potatoes and butternut squash until tender.Mash with butter and milk.  Season with nutmeg, salt and pepper.  Set aside.
2. Saute onion in chicken broth until soft. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, peas and corn. Salt and pepper to taste. Cook and stir until meat is broken up and cooked through. Drain. Stir in flour and spinach.
3. Transfer meat mixture to a deep dish pie pan or 9x13 casserole. Spread sweet potato-butternut squash mixture over meat with a rubber spatula, and swirl with a fork. Grate cheese on top
4. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until top is lightly browned. 

 **Serves 6-280 calories per serving
***You may want to add more chicken broth to keep the meat mixture moist.  I used the broth instead of   cooking oil to cut down on calories.