Curried Sweet Potato Shepherds Pie
From valinkenmore 14 years ago
- 35 minutes to make
- Serves 12
This makes two casseroles that feeds 6 people each or you can cut the recipe in half. One is to eat and one is to freeze for later. Our adaptation of Shepherd's Pie delivers a formidable combination of curried-spiked turkey, gingered vegetables, and savory mashed sweet potatoes. Read more From Good Housekeeping. See less
Ingredients
- 5 medium sweet potatoes shopping list
- 2 tablespoons vegetable oil shopping list
- 2 pounds ground turkey or chicken shopping list
- 2 teaspoons salt shopping list
- 1/3 cup all-purpose flour shopping list
- 1 tablespoon curry powder shopping list
- 1 can (14- to 14 1/2-ounce) chicken broth shopping list
- 1 1/2 pounds carrots, peeled and chopped shopping list
- 1 1/2 pounds parsnips, peeled and chopped shopping list
- 1 medium onion, chopped shopping list
- 1 tablespoons grated peeled fresh ginger shopping list
- 1 package (10-ounce) frozen peas shopping list
- 1 cup reduced-fat (2%) milk, warmed shopping list
- 2 tablespoons margarine or butter shopping list
How to make it
- Pierce potatoes all over with fork. Cook in microwave on High 15 to 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
- Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add turkey; sprinkle with 1/2 teaspoon salt and cook 5 to 6 minutes or until no longer pink, stirring and breaking up turkey with side of spoon.
- Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2- to 3-quart glass or ceramic baking dishes and spread evenly.
- Preheat oven to 375 degrees F. Wipe skillet dry. To same skillet, add remaining 1 tablespoon oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture.
- When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, margarine, and 1 teaspoon salt; mash until well blended. Spread potatoes over vegetables.
- Bake one shepherd's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing (see Thawing and Reheating Tips).
- TIP: When microwaving sweet potatoes, it's very important to use potatoes that are as uniform in size and shape as possible, otherwise they will not cook evenly.
- TO REHEAT AFTER THAWING:
- Conventional oven: Heat, loosely covered, at 350 degrees F 1 hour; uncover and heat 30 minutes longer.
The Rating
Reviewed by 4 people-
Great casserole....you're going to keep my busy in the kitchen with all these wonderful posts! Five forks.
mrsc543
in North Reading loved it
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Love this recipe...^5!
pinkpasta
in Upstate loved it
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Oh very good! high 5
cuzpat
in Sikeston loved it
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