Sweet Potato Shepherd's Pie |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
5 large sweet potatoes |
2 tablespoons butter |
1/2 cup buttermilk |
1/4 cup parsley, chopped |
salt and pepper, to taste |
1 tablespoon olive oil |
1 large onion, diced |
2 garlic cloves, minced |
1 kg ground turkey |
3 large carrots, chopped |
1 cup button mushroom |
1 cup frozen peas |
2 tablespoons tomato paste |
1/4 cup barbecue sauce or 1/4 cup ketchup |
1/4 cup all-purpose flour |
1 cup chicken stock |
salt and pepper, to taste |
Directions:
1. Spray a 9 x 13 baking dish with non-stick cooking spray.
2. Prick each sweet potato several times with a fork and microwave in batches until tender (about four minutes per potato).
3. Remove skins and place in a large bowl. Add remaining topping ingredients and mash well. Then set aside.
4. Preheat oven to 375°F
5. In a large skillet, heat oil on medium-high heat.
6. Saute onions until translucent; add garlic and saute for 30 more seconds.
7. Add turkey and saute until meat is starting to brown, then add carrots, mushrooms and peas and saute for 2 minutes.
8. Add tomato paste, barbecue sauce and flour, then blend well.
9. Stir in chicken stock and continue cooking until mixture starts to thicken, about 5 minutes, then remove from heat.
10. Turn into baking dish and spread evenly, then top with sweet potato mixture.
11. Bake uncovered for about 20 minutes or until the sides start to bubble and the top starts to brown.
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