This healthier version of Shepherd’s Pie combines turkey, cranberries, and green beans for a tasty filling that's topped off with creamy sweet potatoes. This recipe is courtesy of Chef Glenn Lyman for BJ’s Wholesale Club.
Preheat oven to 400 degrees F. Carefully pierce potatoes 3-4 times with a fork and bake until soft, about 45 minutes. Let rest until cool enough to handle. Scoop flesh into a mixing bowl. Add butter, brown sugar, and cinnamon. Mash with a potato masher or fork until smooth and combined.
Meanwhile, season the turkey with salt and pepper. Combine the ground meat and onion in a skillet, coated with cooking spray, over medium-high heat and break up with a wooden spoon or (tip) potato masher until browned and cooked through. Transfer mixture to a strainer and set aside.
Using the same pan, lower heat to medium and add butter to melt. Add flour stirring continuously until combined and lightly browning, about 3-4 minutes, being careful not to burn. Slowly add chicken broth whisking well to combine. Bring to a simmer stirring often (you will see it bubbling and starting to thicken), about 5-7 minutes. Add frozen green beans and cranberry sauce, stirring to combine. Remove from heat.
Add meat mixture to a 1 1/2 quart casserole or deep dish pie plate prepared with cooking spray. Top with dollops of the potato mixture and carefully spread to cover (this doesn't have to be perfect). Bake uncovered on top rack of 400 degree F oven 30-35 minutes until lightly browned on top. Let rest 10 minutes before serving.
Gluten free option: Use gluten free bread crumbs and rice flour.