Sweet Potato and Turkey Shepherd's Pie
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 338
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 37
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 14
- Cholesterol
- 59
- Sodium
- 655
- Total: 2 hr 45 min (includes cooling time)
- Active: 1 hr
Ingredients
Sweet Potatoes:
3 pounds medium sweet potatoes
1 stick (4 ounces) unsalted butter
2 tablespoons dark brown sugar
1 tablespoon blackstrap molasses
1 tablespoon finely grated fresh ginger
1/2 teaspoon ground cinnamon
3/4 cup whole milk, heated
A few light grates orange zest
Kosher salt and freshly ground black pepper
Meat:
2 tablespoons extra-virgin olive oil
1 pound ground dark meat turkey
Kosher salt and freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 stalks celery, peeled and diced small
1 cup frozen peas, defrosted
1 cup beef broth
1 tablespoon red wine vinegar
Directions
- Preheat the oven to 450 degrees F.
- Bake the sweet potatoes: Place the sweet potatoes in a single layer on a baking sheet. Put the baking sheet in the center of the oven and bake until the potatoes completely yield when pierced with the tip of a knife, 1 to 1 1/2 hours.
- For the meat: In a medium skillet, heat the oil over medium-high heat until smoking lightly. Add the ground turkey in small pieces and cook until browned and cooked through, 4 to 5 minutes. Season generously with salt and pepper. Transfer the meat with a slotted spoon to a large bowl. Add the onions, carrot and celery to the skillet, then season with salt and pepper, and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Transfer the vegetables to the bowl with the meat. Stir in the peas, broth and vinegar. Taste for seasoning.
- Make the brown butter for the sweet potatoes: In a medium saucepan, melt the butter completely over medium heat. Wait until it starts to simmer and turn golden brown, 3 to 5 minutes. Remove from the heat. Dip a pastry brush in the butter and grease the bottom and sides of a 2-quart oval or rectangular baking dish; set aside. Remove the butter from the heat and stir in the brown sugar, molasses, ginger and cinnamon. Set aside and keep warm.
- Make the purée: Let the roasted potatoes cool until still hot but cool enough to handle. Place them on a flat surface and cut them in half. Use a large spoon to scoop out the flesh. Discard the skins and put the flesh in a food processor. Pulse until the flesh starts to break down, then add the brown butter mixture, milk, orange zest and salt and pepper to taste. Alternatively, run the potatoes through a food mill into a large bowl, then add the brown butter, milk, orange zest and salt and pepper to taste. Mix well.
- Lower the oven to 375 degrees F.
- Spoon all of the meat mixture into an even layer in the baking dish. Dollop the mashed sweet potatoes over the meat, then spread the potatoes into a layer.
- Place the dish on a baking sheet in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top is browned, 30 to 35 minutes.