Turkey Sweet Potato Shepherd’s Pie-Hmmmm….it’s Good!

Tonight my dinner was so delicious and satisfying that I immediately had the urge to blog about it! Now, certain beloved family members who do not love sweet potatoes might want to skip over this post. I’ll understand šŸ™‚

However, anyone who has any affection for sweet potatoes, comfort food, turkey, or even casseroles would do themselves a favor by making this dish, pronto! The recipe, not surprisingly, is from Rachael Ray. I’ve actually made it once before, with equally good results. Essentially, it’s a basic shepherd’s pie, only made with ground turkey (it’s from a Thanksgiving-themed menu in RR’s newest cookbook) and covered with a layer of mashed sweet potatoes instead of the usual mashed potatoes. The turkey mixture is chock full of vegetables, bright green peas, crisp celery, and grated carrot and onion, and the healthy factor only increases with the creamy sweet potatoes (well, they may be creamy due to the presence of a large pat of butter conveniently mixed in). An unusual, but absolutely perfect element of the dish is a ripe banana mashed with the potatoes. I know it sounds weird, but it REALLY adds to the flavor. The pie is topped with a layer of sharp cheddar and browned for a few moments in the oven.

On a cold, wintry evening, this dish was exactly what we needed. It’s warm, comforting, and has the added bonus of not leaving you with that loathed too-full feeling. I wouldn’t go so far as to say it’s an easy weeknight dinner-grating the vegetables is time-consuming. If you have a decent hour or so of free time, though, this is an excellent dinner! Now, my pictures really don’t do it justice, but it’s not exactly photogenic food, as you can imagine. Notice my Christmas dish towel-one of my favorite things to do in various holiday seasons is take advantage of Target and all its perfection and buy holiday dish towels. Once you’ve torn your eyes away from the mess of the kitchen, you might also be able to spy my adorable vintage-y kitchen timer, a very appropriate birthday gift from my sister-in-law.

Before I copy the recipe, I could not help but include my first introduction to shepherd’s pie.

Yes, it was Rachel’s attempt at cooking a Thanksgiving dessert, which I have watched and laughed at literally hundreds of times, that first piqued my curiosity in shepherd’s pie. You gotta take a bite with all the layers!

Here’s the recipe:
(I made a few comments)

2 tablespoons EVOO (extra-virgin olive oil, as if anyone doesn’t know what that means)
2 pounds ground turkey (or chopped leftover turkey)
salt and pepper
2 teaspoons poultry seasoning
2 1/2 pounds sweet potatoes, peeled and cubed
1 onion, peeled
2 carrots, peeled
4 celery stalks from the heart, chopped
4 tablespoons (half stick) butter
2 tablespoons all-purpose flour
2 cups turkey or chicken stock
a few dashes Worcestershire sauce
1 (10-ounce) box frozen peas
1 very ripe banana, sliced
a few dashes hot sauce
2 cups shredded sharp yellow cheddar cheese

1. Preheat the oven to 425 degrees.
2. In a deep ovenproof skillet or a Dutch oven, heat the EVOO over high heat. Add the turkey and break it up with a wooden spoon; season with salt and pepper and the poultry seasoning.
3. Place the sweet potatoes in a pot with water to cover. Cover the pot, bring to a boil, then salt the water and cook the potatoes for 15 minutes, or until tender.
4. Grate the onion and carrots directly into the skillet with the turkey. (I actually chopped just half an onion, because my box grater has yet to turn up and I’ve just been using a Microplane-way too tedious, and small, for an onion!) Add the celery, stir, and cook for 5 minutes. While the vegetables are cooking, heat 2 tablespoons of butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire. Cook for a few minutes, until thickened then add to the turkey mixture. Stir in the peas into the turkey mixture and turn off the heat.
5. Drain the potatoes and return the hot pot to the heat. Add the remaining 2 tablespoons of butter and melt over medium heat. Add the banana and potatoes to the pot and season with salt, pepper, and hot sauce. Mash the potatoes and banana to combine, and adjust the seasoning. (I saved on dishes by melted the butter directly into the potatoes, then adding the banana)
6. Spoon the potatoes onto the meat, and cover the potatoes with the cheese. Bake uncovered for 5 minutes to melt the cheese.

(from Rachael Ray’s Big Orange Book)

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