Ingredients
- 4 tablespoons butter, plus more for greasing
- 2 1/2 pounds sweet potatoes, peeled and cubed
- Salt
- 2 large carrots, peeled and diced
- 2 stalks celery, chopped
- 1 large Vidalia onion, finely chopped
- 1 parsnip, peeled and diced
- 2 tablespoons finely chopped fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 2 pounds ground turkey
- 1/4 cup tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 2 cups low-sodium chicken broth
- Half an 8-ounce package cream cheese
- 1 large egg, beaten
- Cracked black pepper
- 10 ounces fresh or frozen peas
Directions
Preheat the oven to 375 degrees F. Lightly grease a 9-by-13-inch baking dish.
Add the sweet potatoes to a large saucepan and cover with cold water. Sprinkle with salt. Simmer until the potatoes are tender, about 20 minutes.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter. Once melted, add the carrots, celery, onions and parsnips and saute until tender, about 6 minutes. Stir in the thyme and rosemary, and then add the ground turkey. Cook, while stirring, until the turkey is brown and crumbly, about 8 more minutes.
Add the tomato paste, flour and Worcestershire and stir until well mixed. Stir in the chicken broth, bring to a simmer on medium heat and cook, about 5 minutes. It should look thick and sauce-like.
Meanwhile, drain the sweet potatoes and add them to a large bowl. Combine the potatoes with the cream cheese, remaining 2 tablespoons of butter and sprinkle with salt and pepper. Pour the egg into a small bowl and whisk in a little of the hot potatoes to temper, and then pour the egg mixture into the bowl. Beat at medium speed with a mixer until well combined.
Stir the peas into the turkey mixture. Pour the turkey mixture into the prepared baking dish. Spread the sweet potato mixture over the top, using your spoon to make some pretty texture on the top. Bake until lightly browned, about 35 minutes.
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By MntnLady
Mi.
on January 18, 2013
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Just made this today, was a hit with hubby...he said, 'you can make this anytime'...Its a great dish for winter, just put a veg. on the side. I sent it to other family members...
By dculbertson
San Diego, CA
on November 24, 2012
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This dish is SO flavorful and comforting! I watched Paula make this on TV and I didn't expect it to be as good as it is, but I had all of the ingredients in the house since it was just Thanksgiving a couple of days ago! The only things that I did differently is that I cut the recipe in half (this is still a decent sized casserole, and adding cayenne pepper spice when sautéing the onions/parsnips/carrots/celery because we like our food spicy. My fiance and I loved it, but teenage son did not. He doesn't like sweet potatoes so please be warned if you have picky eaters in the house. I will definitely make this again! Thanks, as always, Miss Paula!
By Chef #785367
Pleasanton, CA
on November 15, 2012
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I saw the episode where she made this for the boy's home and I decided immediately I was putting it on my menu right away. It did not disappoint. Far better than the beef shepherd's pie I normally make. I'll never use the old recipe again. The only change I made was to add garlic because I love garlic in everything and then I didn't put the rosemary because I can't stand the taste of it. Tastes like I'm eating a tree. Awesome recipe though. Even my teenager said "this is really good" after her first bite and she's not known to do this.
Thanks Paula. I'm glad I got to watch you make it first as mine looked almost the same with the gravy from the meat bubbling up on the sides of the potatoes. Heavenly.
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