ENTREES

Sweet Potato Shepherd's Pie

Topping:  
5 Large Sweet potatoes
2 tbsp/30 mL Butter
1/2 cup/125 mL Buttermilk
1/4 cup/60 mL Fresh parsley, chopped
  Salt and pepper to taste
Filling:  
1 tbsp/15 mL Olive oil
1 Large Onion, diced
2 Cloves garlic, minced
2 lbs/910 grams Ground Turkey
3 large Carrots, chopped
1 cup/250 mL Button mushrooms
1 cup/250 mL Fresh or frozen peas (if using frozen, do not thaw)
2 tbsp/30 mL Tomato paste
1/4 cup/60 mL BBQ sauce or ketchup
1/4 cup/60 mL All purpose flour
1 cup/250 mL Chicken stock
  Salt and pepper to taste

Directions:

Pre-heat oven to 375 deg. F (190 deg. C).  Lightly oil a 13” x 9” baking dish.

Prick each potato several times with a fork and microwave no more than three at a time until tender (approx. 4 minutes for each potato).  Remove skins and place potatoes in a large bowl.  Add remaining topping ingredients and mash well.  Set aside.

In a large skillet, on medium-high, heat oil.  Saute onions until transparent, add garlic and saute for 30 more seconds.  Add ground turkey and saute until meat is cooked and starting to brown.  Add carrots, mushrooms, and peas.  Saute for two minutes.  Add tomato paste and BBQ sauce.  Add flour and blend well.  Add chicken stock.  Continue cooking until mixture starts to thicken, approx. 5 minutes.  Remove from heat.

Turn turkey mixture out into baking dish and spread evenly.  Top the turkey with sweet potato, spreading evenly to cover the entire dish.  Bake uncovered for 20 minutes or until ingredients start to bubble up the sides, and the top starts to brown.

Try making up ahead and freezing.

Serves 8