Sweet Potato Shepherd’s Pie
Beyond Mere Sustenance
Beyond Mere Sustenance
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Ingredients

  • 2 lbs sweet potatoes, peeled 1 tbsp olive oil 1 tsp minced garlic 1 medium onion, chopped 2 lbs ground turkey* 8 oz cremini or button mushrooms, sliced 3 tbsp flour 1 tbsp fresh rosemary, finely chopped 1 tsp dried thyme leaves 1 cup chicken broth (divided) ¼ cup dry wine** salt and fresh ground pepper to taste 2 cups fresh shelled English peas (or frozen peas) 1 cup corn (off the cob or frozen) ¼ cup coconut milk beverage*** 1 tsp poultry seasoning 1 tsp salt +/- to taste fresh ground pepper to taste 1 tbsp olive oil (for brushing over crust) Instructions Preheat oven to 425 degrees (400 for convection). Peel sweet potatoes, and cut in large chunks. Place in a medium saucepan, cover with water, add salt, and place over high heat. When water boils, reduce heat. Cook until very tender but not mushy - about 15 to 25 minutes depending on size of chunks and how hard you cook them. When they're tender, turn off heat. Meanwhile, add 1 tbsp olive oil to a large skillet over medium-high heat. Add minced garlic and chopped onion. Saute until onion is translucent. Add ground turkey. I like to use a potato masher to break it up as it browns. Add the slice cremini or button mushrooms. When mushrooms and ground turkey are beginning to brown, sprinkle flour over the top. Stir to combine. continue to stir occasionally until flour is well-combined and slightly browned - about 4 to 5 minutes. Add rosemary and thyme, and de-glaze with ½ cup chicken broth. Add wine. Continue stirring until bubbly and slightly thickened. The mixture should not by soupy. Season with salt and pepper. Check seasoning. If you're satisfied with the seasoning, turn off the heat, and set aside. Drain every bit of water from the sweet potatoes. Add them back to the pot. Add the poultry seasoning and coconut milk. Mash them until smooth, adding the remaining ½ cup chicken broth as necessary to achieve a thick, creamy consistency. Add salt and pepper to taste.**** Lightly spray a deep ovenproof casserole dish with cooking spray. Spoon all of the meat mixture into casserole dish to an even depth. Sprinkle peas and corn over the meat mixture. Drop mashed sweet potatoes by large spoonfuls over the top. Spread evenly over the casserole, covering entire top. Brush with remaining 1 tablespoon of olive oil. Bake 30 minutes, until bubbly. If you desire a browned crust, you can place under the broiler for a couple of minutes, being careful not to burn it! Notes * I used all white meat lean ground turkey. You may substitute lean ground beef, pork, or chicken as well. I have also used tofu for a vegetarian pie. Freeze a block of firm tofu, then grate it while it's frozen. Cook as you would the ground turkey.** A dry wine - either red or white - is fine. I used an inexpensive chardonnay.*** This type of coconut milk is a non-dairy substitute for milk, NOT the thick milk from the whole coconut! It is a creamy substitute for those that are lactose sensitive. You can substitute milk, but it is not as creamy.**** Take time to check seasoning on each step. It is impossible to properly season a dish like this after it is assembled. Taste it, and adjust if necessary. Nutrition Information Serving size: ⅛ Calories: 377 Fat: 5 Carbohydrates: 39 Protein: 34 3.2.2807

Instructions

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