sweet potato shepherd's pie

Welcome friends! Today I'm sharing a wonderful recipe that's simple enough to pull together for a weeknight dinner, but complex enough to satisfy both adult and kiddo taste buds. As you know, I love to tinker with recipes until I've found my favorite version of it and this recipe is no different. This recipe can be adapted in a multitude of ways to fit your personal taste preferences. Try these variations for a fun way to mix things up: use ground pork or ground beef in place of the turkey, substitute chili powder for the smoked paprika, add drained petite-diced tomatoes or rinsed black beans or green chilies (or all three!) to the corn and onion mixture. The recipe is fantastic just the way it is, but I encourage you to get creative and make it your own.

A few notes on the recipe- I promise, $4 Trader Joe's white wine works just as well as the good stuff. You don't need to spend an arm and a leg on a bottle, but please don't use "white cooking wine," it usually contains salt and other additives. If you want to skip the wine, opt for chicken stock with a squeeze of lemon or vinegar instead. Also, regular paprika is fine if you don't have smoked paprika, but note that (obviously) there will be a less smokey flavor. Lastly, if you'd like to save some time, try boiling and mashing the sweet potatoes a day early and store in your fridge. Just bring them to room temp before spreading them. Happy cooking! Recipe serves 4.

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INGREDIENTS

2 pounds sweet potatoes (of similar size) cut into thirds

2 Tbsp butter

salt and pepper

2 tsp smoked paprika

1 tsp ground cumin

1 pound all-natural ground turkey

1/4 cup white wine

Extra-virgin olive oil (EVOO)

1 cup chopped yellow onion

1 15 oz can of whole corn kernels

fresh thyme leaves (optional)

 


INSTRUCTIONS

In a pot of cold, salted water, bring the sweet potatoes to boil over medium-high heat. Cook until easily pierced with a fork, about 20 minutes; drain. When cool enough to handle, remove and discard the skin- the skins should fall away from the potato easily. Transfer the potatoes to a bowl and mash with butter; season with salt and pepper. This can be done a day ahead of time- simply bring to room temp when you're ready to use them.

Preheat the oven to 350 *F. In a medium oven-proof skillet (I used cast-iron), toast the paprika and cumin over medium-high heat, stirring, for 1 minute. Add the turkey and cook, breaking apart with a spoon, until just cooked through, 5-7 minutes. Stir in the wine and cook, scraping up any browned bits, for 2 minutes. Using a slotted spoon, transfer the turkey mixture to a medium bowl and season with salt and pepper.

Add a swirl of EVOO to the same skillet and cook the onion over medium heat, stirring, until softened, about 3 minutes. Add the corn (and optional thyme leaves) and cook, stirring, until crisp-tender, 1-2 minutes. Return the turkey to the skillet, mix well and season to taste.

Spoon and spread the sweet potatoes over the turkey mixture. Bake for 15 minutes, then broil on high until the top is slightly browned, 5-7 minutes. Sprinkle with fresh thyme leaves if desired.


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recipe adapted from Rachel Ray