TURKEY SHEPHERDS PIE WITH SWEET POTATO T
Source of Recipe
Aunt Saunny
SERVES: 8
SERVE WITH: Bread and butter if desired.
1 pound sweet potatoes plus one sweet potato
1 pound russet potatoes
1 ear corn
2 tbs. unsalted butter
1 sweet red pepper, chopped
1 rib celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 pound ground turkey
3 tbs all purpose flour
1 1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp black pepper
1 can 14.5 oz chicken broth
2 tbs. chopped fresh parsley
Microwave the sweet potatoes and russet potatoes at 100% power for 8 min. Turn over and microwave 8 min. more, wrap in foil. Heat oven to 375 degrees. Peel and chop the 1 remaining sweet potato , remove kernels from ear of corn. In skillet, melt 1 tbs. butter. Add chopped sweet potato, saute 2 min.Add corn, red pepper, celery, onion, garlic, saute 3 min. Add ground turkey, cook until done. Sprinkle with flour, 1 tsp salt, thyme, and 1/8 tsp black pepper, stir to blend. Add broth, cook until thickened, stir in parsley. Spoon turkey mixture into 9 inch pie pan, unwrap baked sweet and russet potatoes, peel. Place potatoes in bowl. Mash potatoes with remaining broth, salt and pepper until smooth. Mound potato mixture over turkey mixture, spreading to edge of pan. Melt remaining butter, brush over potato topping. Bake until potato topping is slightly browned, 30 min. Let stand 10 min. before serving.*
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