Turkey Sweet Potato Shepherd's Pie
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 29.58 ml extra virgin olive oil
- 907.18 g ground turkey or 907.18 g chopped leftover turkey
- salt & freshly ground black pepper
- 9.85 ml poultry seasoning
- 1133.98 g sweet potatoes, peeled and cubed
- 1 onion, cut into 1-inch dice
- 2 carrots, peeled and grated
- 4 celery ribs, chopped
- 59.16 ml butter, divided
- 29.58 ml all-purpose flour
- 473.18 ml turkey stock (recommended (Kitchen Basics) or 473.18 ml chicken stock (recommended, Kitchen Basics)
- 0.5-0.75 ml Worcestershire sauce
- 283.49 g box frozen peas
- 1 very ripe banana
- 0.5-0.75 ml hot sauce
- 473.18 ml shredded yellow sharp cheddar cheese
directions
- Preheat oven to 425°F.
- In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat.
- Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.
- Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, add salt and cook 15 minutes until tender.
- Add onions, carrots and celery into the turkey. Stir, and cook for 5 minutes.
- While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat.
- Add flour to melted butter and whisk 1 minute.
- Whisk in stock and season with salt, pepper and Worcestershire.
- Cook a few minutes to thicken.
- Stir peas into meat and turn heat off.
- Drain potatoes and return pot to heat.
- Add remaining 2 tablespoons of butter and melt over medium heat.
- Peel and slice banana and add potatoes to the pot.
- Season the potatoes with salt and pepper and a few dashes hot sauce.
- Mash potatoes and banana to combine, adjust seasoning.
- Top the meat with the potatoes.
- Cover potatoes with cheese and place in the oven to melt cheese, about 5 minutes.
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Reviews
-
This was really delicious and had great flavor. I made a lot of changes but I think the end product was true to the recipe. I left out the banana (didn't have), used 1.2 lbs turkey, 2 lbs sweet potato, 4 small carrots, 1 celery, 1/2 onion and 2 cloves garlic. I also added frozen corn with the peas. The cheese on top was good, but I think you could easily leave it out if watching calories. Really great flavor, like thanksgiving and the sweetness of the potatoes went so good with the filling!
RECIPE SUBMITTED BY
<p>Hello, <br />I am a southerner, born and raised here in the deep south. I have many interest and you could probably call me a jack of all trades, master of none! Currently I am a school bus driver, before that I was a Costumer and manager/ buyer for a Costume shop, before that I spent a few years as a graphic designer. For the past 15 years in my free time, I have studied Medieval history and hope to one day get a degree in it. <br />I have 4 wonderful kitty's who allow me to live with them If I bribe them with food. Hehe, other wise they mutiny! I love snow skiing, mountain climbing,and archeology digs,most of which are not conducive to the south, so Its a good thing I love to travel! <br />Of course I love to cook and horde recipes like they are gold, I am also a member of the Society for Creative Anachronism's (SCA), where I am a baroness, painter of manuscripts, and leader of the local group. Thus my name. <br />One of the things I like doing in the SCA is cooking period food for 300 or so of my friends, after researching recipes and redacting them to suit modern taste. I have always been interested in different cultures and food is a wonderful way to experience a taste of someone else's world. Thats when I found Recipe ZAAR, and I have been enjoying new friendships and some great food here! <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>