Sweet Potato and Turkey Shepherd's Pie Recipe

Sweet Potato and Turkey Shepherd's Pie

• Skill Level: Intermediate
• Servings: 8 to 10 portions
• Nutritional Facts Per Serving
  Serving Size: 1 of 10 servings
  Calories: 338
  Total Fat: 15 g
  Saturated Fat: 7 g
  Carbohydrates: 37 g
  Dietary Fiber: 6 g
  Sugar: 12 g
  Protein: 14 g
  Cholesterol: 59 mg
  Sodium: 655 mg
• Total Time: 2 hr 45 min (includes cooling)
  Active Time: 1 hr

This dish is traditionally made using ground lamb, but I prefer giving this classic meat-and-potatoes recipe an American twist by using turkey paired with sweet potatoesit's like a prelude to Thanksgiving. A common error with potato pures is undercooking the potatoes, so be sure to cook them until they are fully tender. I add only a small amount of milk to loosen the sweet potatoes, avoiding excessive cream or milk which can make the dish too heavy and mute the natural sweetness of the potatoes.

• Skill Level: Intermediate
• Servings: 8 to 10 portions
• Nutritional Facts Per Serving
  Serving Size: 1 of 10 servings
  Calories: 338
  Total Fat: 15 g
  Saturated Fat: 7 g
  Carbohydrates: 37 g
  Dietary Fiber: 6 g
  Sugar: 12 g
  Protein: 14 g
  Cholesterol: 59 mg
  Sodium: 655 mg
• Total Time: 2 hr 45 min (including cooling)
  Active Time: 1 hr

Ingredients

Sweet Potatoes:

• 3 pounds medium-sized 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, warmed
• A few light grates of orange zest
• Kosher salt and freshly ground black pepper

Meat:

• 2 tablespoons extra-virgin olive oil
• 1 pound ground turkey dark meat
• Kosher salt and freshly ground black pepper
• 1 large red onion, finely diced
• 1 large carrot, finely diced
• 2 celery stalks, peeled and finely diced
• 1 cup frozen peas, thawed
• 1 cup beef broth
• 1 tablespoon red wine vinegar

Directions

1. Preheat your oven to 450F.
2. Roast the sweet potatoes: Arrange the sweet potatoes in a single layer on a baking sheet. Place the baking sheet in the center of the oven and bake until the potatoes are fully tender when pierced with a knife tip, about 1 to 1 1/2 hours.
3. Prepare the meat mixture: Heat the olive oil in a medium skillet over medium-high heat until it just begins to smoke. Crumble the turkey into the pan and cook until browned and fully cooked, about 4 to 5 minutes. Season liberally with salt and pepper. Remove the turkey with a slotted spoon and place it into a large bowl.
4. Add the diced onion, carrot, and celery to the skillet. Season with salt and pepper. Cook the vegetables until soft and translucent, about 5 to 7 minutes. Drain any excess fat from the pan. Transfer the cooked vegetables to the bowl with the turkey. Stir in peas, broth, and red wine vinegar, then adjust the seasoning as needed.
5. Make the brown butter for the sweet potatoes: In a medium saucepan, melt the butter over medium heat. Let it simmer and turn a golden brown color, about 3 to 5 minutes, then remove from heat. Use a pastry brush dipped in the butter to grease the bottom and sides of a 2-quart oval or rectangular baking dish; set aside. Stir brown sugar, molasses, ginger, and cinnamon into the browned butter mixture and keep warm.
6. Make the sweet potato pure: Allow the roasted potatoes to cool slightlyhot but manageable to handle. Cut each potato in half and scoop out the flesh, discarding the skins. Place the flesh in a food processor and pulse until it starts to break down. Add the brown butter mixture, warm milk, orange zest, and salt and pepper to taste. Alternatively, use a food mill to process the potatoes into a bowl, then mix in the butter mixture, milk, zest, and seasoning.
7. Reduce the oven temperature to 375F.
8. Transfer the meat mixture to the prepared baking dish, spreading it evenly. Spoon the mashed sweet potatoes over the meat and spread to form a smooth layer.
9. Position the dish on a baking sheet and bake in the oven's center until the filling is hot in the middle and the top has browned, about 30 to 35 minutes.