Sweet Potato and Turkey Shepherd's Pie

Name: Sweet Potato and Turkey Shepherd's Pie
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: European, Irish
Ingredients: 1 dash browning sauce; 2 larges carrots, peeled and diced; 1 stalk celery, chopped; 118 milliliters chicken stock; 177 milliliters corn; 1 teaspoons crumbled dried thyme; 59 milliliters egg substitute; 1 Tbsp all-purpose flour; 1 clove garlic, minced; 1 teaspoon ground nutmeg; 6 servings salt and ground black pepper to taste; 454 grams ground turkey; 118 milliliters hot milk; 1 Tbsp olive oil; 118 milliliters chopped onion; 237 milliliters peas; 1 teaspoons poultry seasoning; 1 large russet potato, peeled and cubed; 79 milliliters light sour cream; 315 milliliters herb-seasoned stuffing mix; 2 larges sweet potatoes, peeled and cubed; 1 dash Worcestershire sauce

Sweet Potato and Turkey Shepherd's Pie might be just the main course you are searching for. This recipe serves 6. One serving contains 427 calories, 28g of protein, and 9g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes. This recipe is typical of Scottish cuisine. A mixture of browning sauce, sweet potatoes, cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the egg substitute you could follow this main course with the Blueberry Cake as a dessert.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart, deep-dish casserole pan.

Equipment you will use

Casserole Dish

Oven

Place the sweet potato, russet potato, and carrot each in separate saucepans.

Ingredients you will need

Russet Potato

Sweet Potato

Carrot

Pour enough water into each saucepan to cover the vegetables.

Ingredients you will need

Vegetable

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Carrot

Equipment you will use

Sauce Pan

Place the drained sweet potato and russet potato in a large mixing bowl; mash lightly.

Ingredients you will need

Russet Potato

Sweet Potato

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Salt And Pepper

Egg Substitute

Sour Cream

Potato

Equipment you will use

Hand Mixer

Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes.

Ingredients you will need

Whole Turkey

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Poultry Seasoning

Celery

Garlic

Whole Turkey

Onion

Thyme

Pour the chicken stock into the turkey mixture.

Ingredients you will need

Chicken Stock

Whole Turkey

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.

Ingredients you will need

Stock

All Purpose Flour

Milk

Equipment you will use

Whisk

Remove from heat and stir in Worcestershire sauce and browning sauce.

Ingredients you will need

Browning Sauce

Pour the turkey mixture into the bottom of the prepared casserole dish.

Ingredients you will need

Whole Turkey

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Stuffing Mix