Food Network: Turkey Sweet Potato Shepherd's Pie

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Turkey Sweet Potato Shepherd's Pie
Recipe courtesy Rachael Ray, 2007

Ingredients
2 tablespoons extra-virgin olive oil
2 pounds ground turkey or chopped leftover 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
1 very ripe banana
A few dashes hot sauce

2 cups shredded sharp yellow Cheddar

Directions
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.

Stir peas into meat and turn heat off.

Drain potatoes and return pot to heat. Add remaining butter and melt over medium heat. Peel and
slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes
hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes.
Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.