Sweet Potato & Turkey Pie
A classic Shepherd’s Pie recipe gets a unique update with the addition of sweet potatoes and turkey. It’s a great crowd pleaser that freezes well. This turkey and sweet potato pie is a great way to use up your leftover turkey!
You’ll Need
- 1 sweet potato
- 2 large potatoes, peeled and chopped
- ¼ cup milk
- 1 or 2 Tbsp butter
- 2 or 3 Tbsp olive oil
- 1 ½ lb ground turkey (or chopped up leftover turkey)
- 1 onion, diced
- 2 cloves garlic, minced
- ½ tsp cumin
- ½ tsp cinnamon
- 1 tsp soy sauce
- 1 tsp cocoa powder
- 2 carrots, peeled and diced
- 1 yellow pepper, diced
- 1 cup frozen peas
- 1 cup frozen corn
Prep and Cook
- Wrap sweet potato in foil and bake at 400 degrees for 45 to 50 minutes, until soft
Allow sweet potato to cool slightly before scooping out the flesh - Simmer potatoes in boiling water for 15 to 20 minutes, until tender
Mash potatoes and sweet potatoes together with butter and milk
Combine well until they are a single colour - Saute onion and garlic in 1 Tbsp olive oil until they begin to soften
Add cumin, cinnamon, soy sauce and cocoa powder and mix well
Add the ground turkey and brown completely
Drain excess liquid and set aside - In a pan with 1 Tbsp of olive oil over medium heat, saute carrots for about 5 minutes
Then add yellow peppers and cook for 3 minutes
Add peas and corn and saute for another 2 or 3 minutes until all the vegetables are just tender - In a casserole dish, place the meat mixture on the bottom, followed by a layer of the vegetables
Spoon the mashed potatoes on top and press into the edges so that they completely cover the vegetables - Place in the oven for about 20 minutes at 375 until the potatoes just start to brown
