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Turkey Chili and Sweet Potato Shepherd's Pie Recipe

Turkey Chili and Sweet Potato Shepherd's Pie

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Average Rating:

Total Reviews: 39

Showing 21-30 of 39

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  • on November 01, 2010

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    Very good!! We added a can of diced tomatoes and kidney beans and only used 2 cups of broth. Next time I will cut back on the coriander as it was a little strong tasting to me. I served it with cranberry sauce and called it Thanksgiving Chili.

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  • on October 31, 2010

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    Very good and very easy to make. I would say it makes enough for 6-8 people.

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  • on October 12, 2010

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    This was one of the best dishes I have made! It was easy, tasty, and a big hit with my husband!!

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  • on October 02, 2010

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    I love this recipe. I have made this recipe for people at my workplace. I did substitute a package of ground chicken which helps make the recipe more moist and flavorsome. I do follow the recipe exactly and everyone raves about the flavors.

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  • on September 02, 2010

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    This was great. Had to make a few changes based on my supplies- only used 1 pound of ground turkey and 2 cups of broth, but kept quantities of everything else the same with no problems. Added a can of kidney beans and fresh cilantro in place of corriander. Also, I added some garlic salt and lots of fresh peppper to the potato mixtures, and thought the flavor was perfect. As others suggested, I also baked for 30 minutes at 350 before broiling for a minute to keep that final crust on top. Even with only one pound of ground turkey, this made a ton.

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  • on April 23, 2010

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    raves everytime I make this!

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  • on April 10, 2010

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    Another home run from Rachel! This twist on Shepard's Pie was a hit - one forkful with the cheese, orangey sweet potatoes and turkey mixture and we were sold. As with most of Rachel's recipes, this is a good base dish from which you can see many variations based on personal preferance. I added the orange zest from one whole orange, used 1 pablano and one jalapeno (for some extra kick and baked the whole thing together for 1/2 an hour after assembling. I can already tell this will be a regular meal in our house. Like other reviewers, this did take me much longer than 30 minutes (even had I broiled it as the recipe directs and made much more food than I anticipated - 6 8 servings vs. the 4 - 6 that's suggested. With only 3 of us dining tonight, I am delighted to see a pan full of leftovers just waiting to make my co-workers jealous at lunchtime on Monday!

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  • on March 21, 2010

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    I've made this recipe twice and my hubby and I have thoroughly enjoyed it. It makes a huge amount, so plenty of leftovers to eat throughout the week. The only downside is the sweet potatoes as per the recipe. Now granted I leave out the butter, and substitute non-fat plain yogurt for the sour cream (I often do this for Rachael's dishes and they turn out fine but the taste is really bland to me & I love sweet potatoes. The first time I added a few tbs. of apricot preserves and a little chili powder & this last time I did the same only I used about 1/4 C orange juice for the zest and Major Grey's mango chutney instead of the preserves-it gave it a really nice zip. Also, cheddar cheese doesn't exist around my house, so both times I used a little freshly grated parm and it turned out nicely. Overall very easy & healthy w/ lean turkey breast, sweet potatoes and a few substitutions to eliminate un-needed saturated fat.

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  • on November 16, 2009

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    I had never made sweet potato anything. This was an excellent recipe to work with them. I saw this episode and thought that it would be a treat to serve for our hectic Halloween weekend. It wasn't difficult once I got the sweet potatoes peeled and cut. Plus, I use the chili in other recipes now too.

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  • on November 14, 2009

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    Super delicious. I added a touch of brown sugar in the chili which blended well with the sweetness of the sweet potato. The sweet potatoes with sour cream tasted so delicious and tangy, I could eat them as a side to another dish! Don't be thrown off with the cheese on top, it is a great addition.

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