Sweet Potato Shepherd's Pie
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
Original recipe from the Alberta Turkey Farmers Newsletter
List of Ingredients
Topping Ingredients:
5 large Sweet Potatoes
2 tbsp CF Margarine
1/2 cup soured potato (or other) milk
1/4 cup Fresh Parsley
Salt and Pepper to taste
Filling Ingredients:
1 tbsp Olive Oil
1 large Onion, diced
2 cloves Garlic, minced
2 lbs Ground Turkey
3 large Carrots, chopped
1 cup Button Mushrooms
1 cup Fresh or Frozen Peas (If frozen, do not unthaw!)
2 tbsp Tomato Paste
1/4 cup BBQ Sauce or Ketchup
1/4 cup tapioca starch, potato starch or corn starch
1 cup GF Chicken Stock
Salt and Pepper to taste
Recipe
Pre heat oven to 375 degrees F. (190 degrees C)
Lightly oil a 13"x9" baking dish.
Prick each sweet potato several times with a fork and microwave no more then three at a time until tender (approx. 4 minutes/ potato).
Remove skins and place potatoes in a large bowl.
Add remaining topping ingredients and mash well. Set aside.
In a large skillet, on medium high, heat oil.
Saute onions until transparent, add garlic and saute for 30 more seconds.
Add ground turkey and saute until meat is cooked and starting to brown.
Add carrots, mushrooms and peas. Saute for two minutes.
Add tomato paste and BBQ sauce.
Add tapioca starch, potato starch or corn starch and blend well.
Add chicken stock.
Continue cooking until mixture starts to thicken, approximately 5 minutes.
Remove from heat.
Turn turkey mixture out into baking dish and spread evenly.
Top the turkey with sweet potato, spreading evenly to cover entire dish.
Bake uncovered for 20 minutes or until ingredients start to bubble up the sides, and the top starts to brown.
Make up ahead and freeze!
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