Curried Sweet Potato Shepherds Pie Recipes

CURRIED SWEET POTATO SHEPHERD'S PIE

Steps:

• Pierce potatoes all over with fork. Cook in microwave on High 15-17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
• Meanwhile, in 12-inch skillet, heat 1 Tbls oil on medium-high heat until hot. Add turkey, sprinkle with salt and cook 5-6 minutes or until no longer pink.
• Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring.
• Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2 to 3 quart glass or ceramic baking dishes and spread evenly.
• Preheat oven to 375°F Wipe skillet dry. To same skillet, add remaining 1 Tbls oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally.
• Stir in ginger, frozen peas, and 1/2 tsp salt. Di vide vegetable mixture between cassweroles, spreading evenly over turkey mixture.
• When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 tsp salt; mash until well blended. Spread potatoes over vegetables.
• Bake one shephard's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing.
• To prepare casserole for another night, take out of freezer 24 hours before baking and bake at 375F for 35 to 40 minutes or until internal temp reads 160°F.

TURKEY SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 425 degrees F.
• In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.
• Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, salt and cook 15 minutes until tender.
• Grate onions and carrots into the turkey. Add the celery and stir, cook 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute then whisk in stock and season with salt, pepper and Worcestershire. Thicken a few minutes.
• Stir the gravy into the turkey mixture. Stir peas into meat and turn heat off.
• Drain potatoes and return pot to heat. Add remaining butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Heat the oil in a large pan, then fry the onions for 6 mins until starting to turn golden. Add the garlic, carrots and thyme, and cook for 4 mins more. Stir in the mince, breaking it up with the spoon. When it has turned brown, add the lentils and swede with the flour. Cook for 1-2 mins, then gradually add the stock and red wine. Cover and simmer for 35-40 mins.
• Meanwhile, boil all the potatoes for 15-20 mins until tender, then drain and mash with the yogurt, nutmeg and black pepper. Spoon the meat mixture into a 2-litre ovenproof dish, spread or pipe the potato mixture on top, then grill until the topping starts to brown. (If making ahead, reheat in the oven at 180C/160C fan/gas 4 for 45 mins.) Serve with green veg, such as peas and broccoli.

CURRIED SWEET POTATO SHEPHERD'S PIE

Steps:

• Cook potatoes in microwave until tender when pierced with a fork; set aside. Meanwhile, in 12-inch skillet, heat 1 tbsp. oil on medium-high until hot. Add chicken/turkey; sprinkle with 1/2 tsp. salt and cook 5-6 minutes or until no longer pink, stirring and breaking up turkey with side of spoon. Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2.5- to 3-quart glass or ceramic baking dishes and spread evenly. Preheat oven to 375 degrees. Wipe skillet dry. To same skillet add remaining 1 tbsp. oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 tsp. salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture. When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter and 1 tsp. salt; mash until well blended. Spread potatoes over vegetables. Bake one shepherd's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In pot of boiling water, cook potatoes for about 15 minutes or until tender.
• Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
• In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
• Stir in flour and cook, stirring, for 1 minute.
• Add stock to skillet; bring to a boil.
• Add peas, corn, carrots, and remaining ground pepper.
• Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
• Bake in the preheated oven for about 15 minutes or until bubbly around edges.

CURRIED CHICKEN SHEPHERD'S PIE

Steps:

• In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer., Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper., Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Peel, chop and boil sweet potatoes and baking potatoes until tender.
• Preheat oven to 350°. Coat a 9x13-inch pan with cooking spray.
• While potatoes are boiling, heat oil in a large skillet over medium heat. Cook onion in oil for about 5 minutes, stirring frequently.
• Stir in the ground "beef" (no need to brown), Textured Vegetable Protein, and basil, and cook and stir for 5 more minutes.
• Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes.
• Transfer beef mixture to prepared dish.
• Mash the potatoes and mix in the eggs. Spread evenly over meat mixture.
• Bake in a preheated oven for 20 minutes, or until potatoes start to brown on top.
• Sprinkle with cheese and continue cooking for 5 minutes.

CURRIED SHEPHERD'S PIE

Steps:

• Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
• As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
• Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
• Meanwhile, preheat the broiler.
• Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
• Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
• Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
• Run the mixture under the broiler until the top is golden brown. Serve immediately.

SWEET POTATO AND TURKEY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart, deep-dish casserole pan.
• Place the sweet potato, russet potato, and carrot each in separate saucepans. Pour enough water into each saucepan to cover the vegetables. Place each saucepan over medium heat and bring to a boil. Cook each until tender enough to pierce with a fork, 5 to 7 minutes; drain. Set the carrots aside.
• Place the drained sweet potato and russet potato in a large mixing bowl; mash lightly. Add the egg substitute and sour cream. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
• Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture. Whisk together the hot milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce and browning sauce.
• Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the carrots, peas, and corn atop the stuffing mix. Season with thyme, salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg.
• Bake in preheated oven until top is slightly browned, about 35 minutes. Allow to rest 30 minutes before serving.