
Turkey Sweet Potato Shepherd's Pie
A delicious greek dish.
Total Time
155 min
Serves
6
Rating
0.0 (0)
Ingredients
- 2 tablespoons EVOO (extra-virgin olive oil)
- 2 pounds ground turkey or chopped leftover turkey
- Salt and pepper
- 2 teaspoons poultry seasoning
- 2 1/2 pounds sweet potatoes
- peeled and cubed
- 1 onion
- peeled
- 2 carrots
- peeled
- 4 celery stalks from the heart
- chopped
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons all-purpose flour
- 2 cups turkey or chicken stock
- A few dashes of Worcestershire sauce
- 1 (10-ounce) box frozen peas
- 1 very ripe banana
- sliced
- A few dashes of hot sauce
Instructions
- 1
Preheat the oven to 425°F.
- 2
In a deep ovenproof skillet or a Dutch oven, heat the EVOO over high heat.
- 3
Add the turkey and break it up with a wooden spoon; season with salt and pepper and the poultry seasoning.
- 4
Place the sweet potatoes in a pot with water to cover.
- 5
Cover the pot, bring to a boil, then salt the water and cook the potatoes for 15 minutes, or until tender.
- 6
Grate the onion and carrots directly into the skillet with the turkey.
- 7
Add the celery, stir, and cook for 5 minutes.
- 8
While the vegetables are cooking, heat 2 tablespoons of the butter in a small pot over medium heat.
- 9
Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire.
- 10
Cook for a few minutes, until thickened, then add to the turkey mixture.
- 11
Stir in the peas into the turkey mixture and turn off the heat.
- 12
Drain the potatoes and return the hot pot to the heat.
- 13
Add the remaining 2 tablespoons of butter and melt over medium heat.
- 14
Add the banana and potatoes to the pot and season with salt, pepper, and hot sauce.
- 15
Mash the potatoes and banana to combine, and adjust the seasoning.