When it comes to the kitchen, Ragan Brooks knows how to combine the best of both worlds. Her dishes are beautiful AND delicious. (In fact, you may remember her recipe for a Pear & Fig Galette – which was almost too pretty to eat. We said almost.) On her popular food blog, Beauty in the Bite, she shares recipes that always excel in each area – both aesthetically pleasing and oh-so-delicious.

We love Ragan’s cooking so much – we just had to ask her back to share another one of her delicious creations! Shepherd’s Pie is traditionally a fairly heavy (AKA seemingly unhealthy) dish, but Ragan made a few bold changes to bring the recipe up a notch and down in calories. Using turmeric, yams, kale, and turkey – it’s a hearty, healthy dish that we want to eat all winter long. (And did we mention it’s beautiful?? The perfect meal to impress guests at your next dinner party!) Enjoy:

1 package lean ground turkey meat
3 yams or sweet potatoes (RAGAN’S TIP: “I prefer the orange color of the yams for this dish.”)
1 white onion
2 cloves garlic
1 bunch of Tuscan black kale (Flat leaf)
1 28 ounce can diced tomatoes in their own juice
3 Tablespoons ground Turmeric
1/2 teaspoon kosher salt
1/4 cup low sodium, organic chicken stock
3 tablespoons olive oil

Begin by peeling the yams and chopping them into large chunks. Steam until a fork slides in with ease.

Place steamed yams into the bowl of a food processor. Add 2 tablespoons of the turmeric, the kosher salt, chicken stock, and olive oil. Process until very smooth. Remove and place in a bowl to cool.

Wash and remove the thick stems from the kale. Roughly slice the kale into strips and set aside. Chop the onion and mice the garlic.

Heat 2 tablespoons of the olive oil in a non-stick skillet over medium heat. Add the garlic and wait until fragrant, just under a minute. Add the onions and sweat until soft and translucent (approx 15 minutes).

Next, add the ground turkey and cook through. Add the remaining tablespoon of tumeric and mix well.

Drain the tomatoes and add to the turkey mix. Heat thoroughly, and then place the chopped kale on top of the turkey mix. Turn the heat off and gently mix in the kale.

Once combined, spoon the turkey mixture into a baking dish or individual, oven-proof serving dishes. Spoon the yams over the turkey mixture evenly.

Place under a broiler on high heat and brown the tops of the yams. (TIP: It’s better when they’re quite charred and crispy!)

Remove from the oven and cool slightly. Spoon onto plates to serve or leave in individual baking dishes for a cute presentation.

Tuck in and enjoy this hearty yet uber healthy and well-rounded meal!