Monday, November 8, 2010
Sweet Potato and Turkey Shepherd's Pie
1 1/2 pounds ground, lean turkey
2 teaspoons poultry seasoning
10 ounces frozen peas
2 cups sharp cheddar cheese
2 Tablespoons butter
2 Tablespoons flour
2 cups chicken stock
2 - 3 dashes Worcestershire sauce
Preheat oven to 425. Cover sweet potatoes with water in a medium pot and add a bit of salt. Bring to a boil and cook until potatoes are fork-tender. When cooked, drain and return to pot. Mash lightly with a potato masher and stir in about 1/4 cup of the gravy (see below). Salt and pepper to taste.
While potatoes are cooking, in a large saute pan, brown bacon until almost crispy. Add carrots, celery, onion and garlic and saute until barely tender. Add seasoning and salt and pepper to taste. Add turkey to the mixture and brown until cooked through.
In a small saucepan, melt butter over medium heat. Whisk in flour and cook about 1 minute. Pour in the chicken stock and the Worcestershire sauce and whisk occasionally for a few minutes until thickened. Salt and pepper to taste.
Pour the gravy mixture into the vegetable/turkey mixture along with the peas (I didn't want to use all the gravy so I ended up only using about half of it) and remove from heat. Pour into a casserole dish and spread the top with the sweet potatoes. Sprinkle the shredded cheddar cheese on top and set on a cookie sheet, to catch any drippings. Set in the oven and cook for about 8 minutes until heated through and the cheese is melted. You can also turn on the broiler for the last few minutes to get a bit of a crust on top.