Curried Sweet Potato Shepherds Pie
From lor 14 years agoIngredients
- 5 medium (12-ounce) 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 tablespoon 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
- Oven Temperature 375 degrees F
- 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.
- Makes 2 casseroles
- Total Time: 1 hr 35 min
- Prep Time: 1 hr
- Nutritional Information
- (per serving)
- Calories 365
- Total Fat 12g
- Saturated Fat 3g
- Cholesterol 61mg
- Sodium 630mg
- Total Carbohydrate 47g
- Dietary Fiber 9g
- Sugars --
- Protein 19g
- Calcium --
People Who Like This Dish 4
- rifmstr625 Minneapolis, MN
- chacha New York, NY
- pippy NY
- windybliss A Small Town, UT
- snowcat17 Milwaukee, WI
- mbeards2 Omaha, NE
- lor Toronto, Canada
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The Rating
Reviewed by 5 people-
Thankyou I like this one
windybliss in A Small Town loved it -
Oh yes!! Perfect.. eat now eat later.. my kinda cooking :) HIGH FIVE FORKS!!
snowcat17 in Milwaukee loved it -
I have never, ever even thought of using sweet potatoes on top of shepherds pie and I really like the idea. This is a High 5 awesome recipe.
pippy in loved it
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