Turkey Sweet Potato Shepherd's Pie
You can never have too many Scottish recipes, so give Turkey Sweet Potato Shepherd's Pie a try. This recipe covers 55% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1062 calories, 81g of protein, and 44g of fat each. It works well as a pricey main course. Head to the store and pick up a few dashes of worcestershire sauce, salt and pepper, sweet potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Preheat the oven to 425°F.
In a deep ovenproof skillet or a Dutch oven, heat the EVOO over high heat.
Add the turkey and break it up with a wooden spoon; season with salt and pepper and the poultry seasoning.
Place the sweet potatoes in a pot with water to cover. Cover the pot, bring to a boil, then salt the water and cook the potatoes for 15 minutes, or until tender.
Grate the onion and carrots directly into the skillet with the turkey.
Add the celery, stir, and cook for 5 minutes. While the vegetables are cooking, heat 2 tablespoons of the butter in a small pot over medium heat.
Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire. Cook for a few minutes, until thickened, then add to the turkey mixture. Stir in the peas into the turkey mixture and turn off the heat.
Drain the potatoes and return the hot pot to the heat.
Add the remaining 2 tablespoons of butter and melt over medium heat.
Add the banana and potatoes to the pot and season with salt, pepper, and hot sauce. Mash the potatoes and banana to combine, and adjust the seasoning.
Spoon the potatoes onto the meat, and cover the potatoes with the cheese.
Bake uncovered for 5 minutes to melt the cheese.
Book, using the USDA Nutrition Database