Turkey and Sweet Potato Shepherds Pie
Excellent use of leftover turkey chopped fine in a food processor. Leftover cooked vegetables can be used too.
Yield: 6 Servings Ready in 1 hours
17 people trying soon
|1 lb Yukon Gold potatoes; peeled and cut into chunks|
|1 lb sweet potatoes; peeled and cut into chunks|
|2 clovesgarlic; thinly sliced|
|1/2 cupmilk; hot|
|4 cupsground turkey; cooked|
|1 tablespoonolive oil|
|1 onion; chopped|
|1 carrot; diced|
|3/4 cuptomato sauce|
|1 tablespoonWorcestershire sauce|
|1 tablespoonsoy sauce|
|1/2 teaspoonhot red-pepper sauce; optional|
Turkey and Sweet Potato Shepherds Pie Preparation
1. Cook potatoes, sweet potatoes and garlic in a large saucepan of boiling water, until tender. Drain well. Mash with hot milk and season with salt and pepper.
2. Heat oil in a large, deep, non-stick skillet, on medium heat. Add onion and carrot and cook gently for 5 to 8 minutes, or until tender. Add peas, corn, and turkey to the skillet and heat thoroughly. Add tomato sauce and ketchup, then bring to a boil. Stir in Worcestershire, soy, and hot pepper sauces.
3. Place turkey mixture in a lightly oiled 8-inch square baking dish. Spread with mashed potatoes. Place on a large baking sheet and bake in a preheated 350F oven for 30 to 40 minutes, or until very hot and crusty on top.
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