TURKEY SHEPHERD'S PIE WITH SWEET POTATO
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside.
- For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside.
- For the shepherd's pie: Preheat oven to 375 degrees F.
- Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes.
- Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning.
- Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve.
TURKEY SWEET POTATO SHEPHERD'S PIE
Shepherd's pie filled with ground turkey sautéed with mixed vegetables, sliced mushrooms and fresh herbs with a savory garlic sweet potato topping.
Provided by Gina
Categories Dinner
Time 1h30m
Number Of Ingredients 21
Steps:
- For the sweet potatoes: Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper.
- Preheat oven to 400°F.
- For the filling: In a large skillet brown the ground turkey about 5 minutes; season with salt and pepper. When cooked, set aside on a plate.
- Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
- Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well.
- Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
- In 6 oven safe individual oven safe dishes (or a 9 x 12 baking dish) spread 1 cup of the meat mixture on the bottom of each dish.
- Top each with 1/2 cup mashed sweet potatoes.
- Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. (If making ahead you can freeze at this point**).
- Bake 20 to 30 minutes or until potatoes turn golden and the filling is heated through. If baking in a large casserole dish, add more time as needed to heat through.
- Remove from oven and let it cool 10 minutes before serving.
Nutrition Facts : ServingSize 1 pie, Calories 250 kcal, Carbohydrate 34 g, Protein 16.5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 43 mg, Sodium 304 mg, Fiber 6 g, Sugar 3 g
TURKEY SHEPHERD'S PIE
A healthy twist on an old favorite.
Provided by ANGCHICK
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
- Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
- Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
- Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 38 g, Cholesterol 70.9 mg, Fat 12.9 g, Fiber 5.3 g, Protein 18.3 g, SaturatedFat 4.7 g, Sodium 342.4 mg, Sugar 3.8 g
SWEET POTATO SHEPHERD'S PIE
Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In pot of boiling water, cook potatoes for about 15 minutes or until tender.
- Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
- In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
- Stir in flour and cook, stirring, for 1 minute.
- Add stock to skillet; bring to a boil.
- Add peas, corn, carrots, and remaining ground pepper.
- Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
- Bake in the preheated oven for about 15 minutes or until bubbly around edges.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 50.9 g, Fat 8.4 g, Fiber 10.6 g, Protein 19.3 g, SaturatedFat 1 g, Sodium 729.2 mg, Sugar 12.9 g
SWEET POTATO AND TURKEY SHEPHERD'S PIE
This Thanksgiving-inspired version of Shepherd's Pie is wonderful year-round. Savory turkey is mixed with a touch of stuffing and a layer of vegetables, all topped with a fluffy and sweet potato mixture. Don't have time to make from scratch? Then simply substitute your turkey dinner leftovers! Chopped, cooked turkey and your homemade gravy can be substituted for the ground turkey mixture. Leftover vegetables greatly reduce prep time.
Provided by ChristineM
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 2h20m
Yield 6
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart, deep-dish casserole pan.
- Place the sweet potato, russet potato, and carrot each in separate saucepans. Pour enough water into each saucepan to cover the vegetables. Place each saucepan over medium heat and bring to a boil. Cook each until tender enough to pierce with a fork, 5 to 7 minutes; drain. Set the carrots aside.
- Place the drained sweet potato and russet potato in a large mixing bowl; mash lightly. Add the egg substitute and sour cream. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
- Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture. Whisk together the hot milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce and browning sauce.
- Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the carrots, peas, and corn atop the stuffing mix. Season with thyme, salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg.
- Bake in preheated oven until top is slightly browned, about 35 minutes. Allow to rest 30 minutes before serving.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 65.7 g, Cholesterol 63.7 mg, Fat 10.5 g, Fiber 9.3 g, Protein 23.5 g, SaturatedFat 2.6 g, Sodium 566.3 mg, Sugar 14.3 g
SWEET POTATO SHEPHERD'S PIE
Swap mashed potato for vibrant sweet potato and bulk out your lean lamb or beef mince with red lentils for a slimmer take on this comforting classic
Provided by Sara Buenfeld
Categories Dinner
Time 1h45m
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan, then fry the onions for 6 mins until starting to turn golden. Add the garlic, carrots and thyme, and cook for 4 mins more. Stir in the mince, breaking it up with the spoon. When it has turned brown, add the lentils and swede with the flour. Cook for 1-2 mins, then gradually add the stock and red wine. Cover and simmer for 35-40 mins.
- Meanwhile, boil all the potatoes for 15-20 mins until tender, then drain and mash with the yogurt, nutmeg and black pepper. Spoon the meat mixture into a 2-litre ovenproof dish, spread or pipe the potato mixture on top, then grill until the topping starts to brown. (If making ahead, reheat in the oven at 180C/160C fan/gas 4 for 45 mins.) Serve with green veg, such as peas and broccoli.
Nutrition Facts : Calories 434 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 0.6 milligram of sodium
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