Turkey Shepherd’s Pie with Sweet Potato Topping



I bought Kosher by Design Cooking Coach for my daughter when she got married and promptly borrowed it and still have it.  While it is filled with great tips and techniques, even better, it has dynamite recipes.

I made a whole bunch of dishes from the book, last week, and loved each and every one of them.  This particular dish is better than I had expected.  It is comforting and filling and scrumptious.  The mixture of the sweet topping with a savory meat goes together beautifully and is a pleasure to eat.
Turkey Shepherd’s Pie with Sweet Potato Topping (adapted from Susie Fishbein)

Ingredients:

water
6 large sweet potatoes, peeled, cut into 1⁄2-inch chunks
1⁄3 cup real maple syrup
1⁄2 teaspoon fine sea salt
1⁄8 teaspoon cayenne
1 tablespoon plus 2 teaspoons olive oil, divided
1 pounds ground turkey


1 pound ground beef

1 medium onion, peeled, cut into 1⁄4-inch dice
1/2 teaspoon garlic powder
1 teaspoons dried oregano
1⁄2 teaspoon ground sage
1⁄4 teaspoon freshly ground black pepper
1 cup vegetable broth
1 1⁄2 teaspoons cornstarch dissolved in 2 teaspoons water
1/2 cup frozen green peas
11⁄2 tablespoons brown sugar


Method:


Preheat oven to 400 degrees.



Bring a large pot of water to a boil. Add the sweet potatoes. Boil until fork-tender, about 15-20 minutes. 


Drain very well. Mash with the maple syrup, salt, and cayenne. Set aside.


Heat 1 tablespoon oil in a medium skillet over medium heat. 


Add ground turkey to skillet.

Break up the meat and cook  about 3 minutes — not longer. 

Transfer to a bowl, chopping more with the spoon. Set aside.

Add remaining 2 teaspoons oil to the pan. Heat. 

Add the onion and garlic. 

Cook until the onion caramelizes, about 6-7 minutes. 

Add the oregano, sage, and black pepper. 

Cook for 3 minutes longer, until the spices are fragrant. 

Add the turkey to the pan.

 Add the stock and dissolved cornstarch. 

Stir well to distribute the onions. Bring to a simmer. Cook until slightly thickened. 

Add the peas and cook until they are shiny, 3 minutes. 

Transfer to a casserole . 

Spread the sweet potato in an even layer over the turkey.

 Sprinkle the top of the sweet potatoes with the brown sugar. 

Bake 20 minutes.

Eat and enjoy.

Linked to:     Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend             Whimsy Wednesday             Waste Not Want Not Wednesday             Creative Munster     Full Plate Thursday

Comments

  1. gluten Free A_Z BlogJuly 19, 2015 at 10:46 PM

    Interesting recipe! It is kind of like a Thanksgiving Dinner all in one recipe: sweet potatoes, turkey, and vegetables. Looks delicious!

    ReplyDelete
  2. Princess LeaJuly 20, 2015 at 11:27 AM

    I'm like a meerkat anytime potatoes are mentioned: My head snaps up, my ears sharpen, and I twitch my nose in anticipation. The one dish I dream about, on a regular basis, is shepherd's pie. Just seeing the recipe makes my day.

    ReplyDelete
  3. April J HarrisJuly 22, 2015 at 5:14 PM

    Being British, Shepherd's Pie really is one of my favourite comfort foods. I love this delicious twist with the maple syrup and sweet potato topping.

    ReplyDelete
  4. EliseJuly 25, 2015 at 10:43 PM

    This looks like a delicious and creative twist on traditional shepherd's pie. Who doesn't love sweet potatoes?!

    Thanks for sharing on Waste Not Want not Wednesday!

    ReplyDelete
  5. Miz HelenJuly 27, 2015 at 2:35 PM

    We love Sweet Potatoes, this would be delicious! Hope you are having a fantastic day and we are so excited that you shared your post with Full Plate Thursday.
    Thanks so much and Come Back Soon!
    Miz Helen

    ReplyDelete
  6. Danielle @ Poor and Gluten FreeJuly 28, 2015 at 10:05 PM

    How interesting! This looks really flavourful. Thanks for sharing it on Waste Not Want Not Wednesday :)

    ReplyDelete

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