|Ready to go into the oven|
Sweet Potato Shepherd’s Pie
2 lbs. sweet potatoes, peeled and boiled
3 Tbs. oil, divided, plus additional for greasing pan
1 cup vegetable stock
1/2 cup finely chopped fresh cilantro leaves, divided
1 tsp. paprika, divided
1 tsp. salt, divided
1 tsp. ground black pepper, divided
1 cup chopped onion
2 tsp. minced garlic
1 finely chopped jalapeño (seeded if desired)
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chopped red bell pepper
1/4 tsp. ground cumin
20 oz. ground turkey
1 1/2 cups diced tomatoes
Preheat oven to 400 degrees. Grease a deep, 8” x 8” square baking pan. Mash sweet potatoes with 1 Tbs. oil, 1/4 tsp. of paprika, 1/2 tsp. salt and 1/2 tsp. pepper. Slowly stir in stock until potatoes are creamy. Mix in 1/4 cup cilantro. Set aside.
Heat 2 Tbs. oil in large skillet, add onion, sauté until golden, add garlic, sauté until light brown. Add jalapeno, carrots, celery and red bell pepper and sauté until vegetables are beginning to soften. Add 1/4 tsp. paprika, 1/2 tsp. salt, 1/2 tsp. pepper and cumin. Sauté for a minute and add ground turkey, breaking up any clumps, and sauté until browned. Add in tomatoes and 1/4 cup cilantro. Stir well and sauté until meat is cooked through. Layer the meat and vegetables in the greased pan, top with mashed sweet potatoes. Smooth top of potatoes and sprinkle with remaining 1/2 tsp. of paprika. Bake until heated through and slightly browned, about 1 hour.
This recipe first appeared in my j weekly column.