Monday, September 14, 2009

Sweet Potato Shepherds Pie

So I am getting ready to break out my fall recipes- it is my favorite time of year! And the fact that I have delicious recipes to go along with our cooler evening doesn't hurt either. I made this as a preview of good things to come the next couple of months!Sweet Potato Shepherds Pie
2 lb ground turkey, ground turkey breast or
chopped leftover turkey
salt and fresh ground pepper
2 tsp poultry seasoning
2 1/2 lbs sweet potatoes
1 lg onion, chopped or grated
2 large carrots, peeled and grated
4 Tbsp butter
2 Tbsp flour
2 cups turkey or chicken broth
a few dashes of worcestershire sauce
1 (10 oz) box frozen peas
1/3 ripe banana-enough for 4-5 slices
a few dashes of hot sauce
2 cups shredded sharp cheddar cheese
Preheat oven to 425*. In a deep skillet or a dutch oven cook turkey and season with salt, pepper and poultry seasoning. Place sweet potatoes in a medium pot, cover with cold water, cover the pot, bring to a boil, season with salt and cook 15 minutes, or until potatoes are tender.
Add onions and carrots to the turkey. Stir and cook for 5 minutes. While the vegetables are cooking, heat 2 Tbsp of the butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in stock and season with salt, pepper and the worcestershire sauce. Cook for a few minutes to thicken.
Stir the peas into the meat mixture and turn off heat. Drain potatoes and return the pot to the heat. Add remaining 2 Tbsp butter and melt over medium heat. Peel and slice banana and add it with the potatoes to the pot. Season with salt and pepper and hot sauce. Mash the potatoes and banana to combine; adjust seasoning. Top the meat mixture with potato mixture. Cover the potatoes with the cheese and set in the oven. Bake to melt the cheese, about 5 minutes.

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