Turkey Sweet Potato Shephard's Pie
Davida
ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds ground turkey
- 2 teaspoons poultry seasoning
- 2 1/2 pounds sweet potatoes, peeled and cubed
- 1 onion, cut into 1-inch dice
- 2 carrots, peeled and grated
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 2 cups turkey or chicken stock
- A few dashes Worcestershire sauce
- 1 (10-ounce) box frozen peas
- 2 cups shredded sharp yellow Cheddar
directions
- 1
Preheat oven to 425 degrees F.
- 2
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.
- 3
Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, salt and cook 15 minutes until tender.
- 4
Grate onions and carrots into the turkey. Add the celery and stir, cook 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 then whisk in stock and season with salt, pepper and Worcestershire. Thicken a few minutes.
- 5
Stir the gravy into the turkey mixture. Stir peas into meat and turn heat off.
- 6
Drain potatoes and return pot to heat. Add remaining butter and melt over medium heat. Add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.
Source: R. Ray
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