Saturday, November 17, 2007

Turkey Sweet Potato Shepherd's Pie

I made this recipe today in the spirit of Thanksgiving treats and I thought I would share it with you! I got it from Rachael Ray and it turned out quite splendidly I must say. I will tell you it fills an entire 9x13 casserole dish and is enough to keep 2 folks eating for a few days, but it is so yummy! I know Christina is the master of Shepherd's Pie, so I hope it can be a new one to add to her repertoire. Looking forward to seeing everyone in Texas for Thanksgiving!

Turkey Sweet Potato Shepherd's Pie

2 tablespoons extra-virgin olive oil
2 pounds ground turkey
Salt and freshly ground black pepper
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 ribs celery, chopped
4 tablespoons butter, divided
2 tablespoons flour
2 cups turkey or chicken stock (recommended: Kitchen Basics brand)
A few dashes Worcestershire sauce
1 (10-ounce) box frozen peas
2 cups shredded sharp yellow Cheddar

Preheat oven to 425 degrees 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, salt and cook 15 minutes until tender.

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. Add sauce to meat mixture.

Stir peas into meat and turn heat off.

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. Mash potatoes and adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.