Turkey And Sweet Potato Shepherds Pie Recipes

SWEET POTATO AND TURKEY SHEPHERD'S PIE

Steps:

• Steam sweet potatoes until tender.
• Meanwhile, sauté the onions and turkey in a skillet in 1 tablespoon of the butter until browned and cooked through. Season with salt, pepper, and 1 tablespoon of the fresh thyme.
• Transfer cooked turkey and onions to a casserole dish. Add to the skillet the carrots, peas, and corn and sauté until slightly browned and starting to cook through (about 3 minutes). Transfer vegetables to casserole dish and spread out on top of turkey/onion mixture.
• When sweet potatoes are done steaming, remove from steamer and mash in a medium bowl with a potato masher with 2 tablespoons butter, salt, pepper, and the remaining 1 tablespoon of thyme. Spread mashed sweet potatoes on top of vegetables in casserole dish.
• Dot the top with the remaining 1 tablespoon of butter (add more if you want to!).
• Bake at 350 degrees for 30 minutes, or until beginning to brown on top and heated completely through.

TURKEY SWEET POTATO SHEPHERD'S PIE

Steps:

• For the sweet potatoes: Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper.
• Preheat oven to 400°F.
• For the filling: In a large skillet brown the ground turkey about 5 minutes; season with salt and pepper. When cooked, set aside on a plate.
• Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
• Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well.
• Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
• In 6 oven safe individual oven safe dishes (or a 9 x 12 baking dish) spread 1 cup of the meat mixture on the bottom of each dish.
• Top each with 1/2 cup mashed sweet potatoes.
• Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. (If making ahead you can freeze at this point**).
• Bake 20 to 30 minutes or until potatoes turn golden and the filling is heated through. If baking in a large casserole dish, add more time as needed to heat through.
• Remove from oven and let it cool 10 minutes before serving.

TURKEY SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 425°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, add salt and cook 15 minutes until tender.
• Add onions, carrots and celery into the turkey. Stir, and cook for 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.
• Whisk in stock and season with salt, pepper and Worcestershire.
• Cook a few minutes to thicken.
• Stir peas into meat and turn heat off.
• Drain potatoes and return pot to heat.
• Add remaining 2 tablespoons of 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 place in the oven to melt cheese, about 5 minutes.

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.

TURKEY SWEET POTATO PIE ( SHEPHERD'S PIE)

Steps:

• Boil sweet potatoes till tender add honey, buttermik, butter,cinnamon, salt and pepper to taste.
• Mashing till smooth.
• Set aside.
• Saute in oil the onions, garlic, and turkey till just under done.
• Add curry, salt, pepper, sage, sprinkle flour over turkey mix and pour in the milk.
• Add the peas.
• In a butter 8x8 casserole pan lay meat mixture then place potatoes over meat covering all to seal.
• Top with dabs of butter.
• Bake in a 350 degree oven for 15-20 minutes just to slightly brown top.

VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH

Steps:

• Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
• Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
• Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
• Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
• Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
• Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
• Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.