Turkey Sweet Potato Pot Pies Recipes

TURKEY SHEPHERD'S PIE WITH SWEET POTATO

Steps:

• For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside.
• For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside.
• For the shepherd's pie: Preheat oven to 375 degrees F.
• Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes.
• Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning.
• Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve.

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 POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
• Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

SWEET POTATO-TOPPED TURKEY POT PIE RECIPE - (4.3/5)

Steps:

• 1. For Sweet Potato Topping: In a saucepan combine sweet potatoes, 1 teaspoon of the salt, and enough water to cover by 1 inch. Cover partially. Bring to boiling over medium-high heat. Reduce heat to medium. Simmer until potatoes are fork-tender, about 10 minutes. 2. Drain potatoes; return to warm pan. Stir over low heat for 1 minute. Using a potato masher, mash potatoes. Stir in melted butter, nutmeg, the remaining 1 teaspoon salt, and freshly ground black pepper. Set aside. 3. Position rack in center of oven. Preheat oven to 400 degrees F. 4. For Turkey Filling: In a large saucepan melt butter with oil over medium heat. Add onion, celery, and carrots. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce heat to medium-low. Cook until vegetables are very tender, about 12 minutes. 5. Sprinkle flour over vegetables. Stir to combine. Slowly stir in stock. Simmer, stirring occasionally until smooth and thickened, about 2 minutes. Stir in cream; bring to a simmer. Add turkey, parsley, sage and thyme. Stir to combine; return to a simmer. Remove from heat. Spoon into 2 1/2-to-3-quart rectangular baking dish. Using a rubber spatula, spread and mound sweet potato mixture over filling, leaving some of the filling visible. Bake until bubbly, about 20 minutes. 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.

ONE-DISH GROUND TURKEY SWEET POTATO SKILLET

Steps:

• In a large skillet, cook turkey, onion, shallot and garlic over medium heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Add tomato paste; cook and stir 1 minute longer., Add sweet potato, broth, smoked paprika, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, about 10 minutes, stirring occasionally. Add kale and red pepper flakes; cook and stir until kale is wilted, about 2 minutes. Serve with avocado and if desired, mint. Freeze option: Freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with avocado and, if desired, mint.

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.

MUSHROOM AND SWEET POTATO POTPIE

Steps:

• Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.

SWEET POTATO POT PIE

Steps:

• Preheat oven to 400 degrees.
• In a large pot over medium-high heat, add the oil, onion, garlic, sweet potato and salt.
• Saute, stirring occasionally, for about 10 minutes, or until the potatoes are tender.
• Stir in the adobo sauce and corn.
• In a small bowl, combine the milk and cornstarch, then pour the mixture into the sweet potato pot.
• Leave the heat at medium-high for a few minutes to bring to a boil, stirring constantly, and cook until the filling starts to thicken, about 2 minutes.
• Remove from heat and season with more salt to taste.
• Pour the filling into small ovenproof bowls, each three quarters full.
• Cut a piece of puff pastry dough to fit over each bowl, with some overlap.
• Place the dough on the bowls and fold over the edge of the dish.
• Brush the dough lightly with egg white (this creates a golden crust).
• Using a fork, poke a few holes in the top of each pie to allow steam to escape, and bake until the crusts are tall and deeply golden, about 15 minutes.
• Tip: Bake the potpies on a baking sheet lined with foil in case some of the filling bubbles over.