Healthy Sheppard's Pie

As much as I love to cook a fancy meal or experiment with some new ingredients, there's nothing more satisfying than meal prepping for the work week. 

I have my usual go-to meal prep recipes that I recycle every other week - and this is one of my favourites.

The comforting Sheppard's Pie!

Of course, I always try to figure out how to make deliciously sinful comfort food into guilt-free indulges. My healthy Sheppard's Pie will make you feel like you've had a hearty meal after a long day of work or busy schedule.

I make enough of this to last one week for two people. I put about half the recipe into a disposable aluminum pan and wrap it up for the freezer. When I am ready to eat it, I just fire up the oven about 400F and heat the pie for about 30 mins or until it's fully warm and ready to serve.

Ingredients:
1 medium onion, diced
2 cloves of garlic, minced
2 lbs lean ground chicken
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 1/2 cups of frozen peas, carrots, corn (frozen aisle!)
4 large sweet potatoes, mashed
salt & pepper to taste

Directions:

• In a large and deep pan, fill it up about 3/4 of the way with water. Boil. 
• Peel and roughly chop up the sweet potatoes and toss into the boiling water until it's cooked and soft. Mash and set aside
• In a large skillet, heat up some oil and saute the onion and garlic.
• Cook the ground chicken, thoroughly until a bit brown
• Add Worcestershire sauce and tomato paste. Toss around until the chicken is completely covered
• Toss in frozen vegetables
• season with salt and pepper to taste
• Set aside when cooked
• In a square baking pan, fill the pan about half way with the chicken mixture. Then add the mashed sweet potatoes and pack it in tightly so that chicken mixture isn't exposed. 
• In an oven that's set to 400F, place the pie in and cook for about 15 to 20 mins until the top looks golden brown.