Sweet Potato & Turkey Shepherd’s Pie
Makes: 8 Servings
Topping:
- 5 large sweet potatoes
- 2 tbsp (25mL) butter
- 1/2 cup (125mL) buttermilk
- 1/4 cup (50mL) fresh parsley, chopped
- salt and pepper to taste
Filling:
- 1 tbsp (15mL) olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 lbs (910 g) ground Ontario turkey
- 3 large carrots, chopped
- 1 cup (250mL) button mushrooms
- 1 cup (250mL) fresh or frozen peas (if using frozen, do not thaw)
- 2 tbsp (25mL) tomato paste
- 1/4 cup (50mL) BBQ sauce or ketchup
- 1/4 cup (50mL) all purpose flour
- 1 cup (250 mL) turkey or vegetable stock
- salt and pepper to taste
Pre-heat oven to 375ºF (190ºC). Lightly oil a 13″ x 9″ baking dish.
Prick each potato several times with a fork and microwave no more than three at a time until tender (approx. 4 minutes for each potato). Remove skins and place potatoes in a large bowl. Add remaining topping ingredients and mash well. Set aside.
In a large skillet, on medium-high, heat oil. Sauté onions until transparent, add garlic and sauté for 30 more seconds. Add ground turkey and sauté until meat is cooked and starting to brown. add carrots, mushrooms, and peas. Sauté for two minutes. Add tomato paste and BBQ sauce. Add flour and blend well. Add chicken stock. Continue cooking until mixture starts to thicken, approx. 5 minutes. Remove from heat.
Turn turkey mixture out into baking dish and spread evenly. Top the turkey with sweet potato, spreading evenly to cover the entire dish. Baked uncovered for 20 minutes or until ingredients start to bubble up the sides, and the top starts to brown.
Try making up ahead and freezing!
