Turkey Shepherd’s Pie with Sweet Potato Crust
I am such a sucker for shepherd’s pie, but sometimes find that its heavy richness can be a bit much—at least after my third serving. So this recipe uses ground turkey, skim milk and low-fat yogurt, reducing the fat but none of the flavour.
2 large sweet potatoes (about 1 1/2 lbs/750 g total), peeled and cut in 2-inch chunks
2 baking potatoes (about 1 1/2 lbs/750 g total), peeled and cut in 1-inch chunks
1 clove garlic, peeled
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 cup (250 mL) coarsely chopped cooking onion (about 1 medium)
3 cloves garlic, finely chopped
3/4 cup (190 mL) diced carrot
2 stalks celery, diced
1 cup (250 mL) frozen peas
2 1/2 lbs (1.25 kg) ground turkey
1 tsp (5 mL) grated gingerroot
2 tsp (10 mL) kosher salt, divided
1/2 tsp (3 mL) cayenne, divided
1/2 tsp (3 mL) ground cumin
1/4 tsp (2 mL) ground cinnamon
1 Tbsp (15 mL) all-purpose flour
3/4 cup (190 mL) skim milk, warm
1/2 cup (125 mL) low-fat yogurt, at room temperature
The sweet potato crust is a great alternative to your typical white potato and really adds a punch when perked up with cayenne pepper and cinnamon.
Place the sweet potatoes, potatoes and whole garlic clove in a large pot of salted water. Bring to a boil and cook for 12 to 15 minutes, or until tender. Drain, return to the pot and set aside.
While the potatoes are cooking, heat 1 Tbsp oil in a large, deep skillet over medium-high heat. Add the onion and sauté for 5 to 6 minutes, or until transparent and soft.
Add the chopped garlic, carrot and celery. Reduce the heat to medium and sauté for 5 minutes.
Stir in the peas and cook for 1 minute.
Remove the vegetables from the skillet, transfer to a small bowl and set aside. Wipe the skillet clean with a paper towel and return to medium-high heat. Heat the remaining 1 Tbsp oil.
Add the ground turkey, ginger, 1 tsp salt, 1/4 tsp cayenne, cumin and cinnamon and cook, stirring, for 5 minutes.
Sprinkle on the flour and cook, stirring, for 2 minutes, or until the turkey is cooked through and the juices have thickened.
Return the vegetables to the skillet, combine with the turkey and remove the pan from the heat.
Preheat the oven to 400°F.
Place the pot of drained potatoes over low heat. Add the warm milk, yogurt, the remaining 5 tsp salt and 4 tsp cayenne. Mash together with a hand masher or hand-held mixer.
Spoon the turkey mixture into a 13- by 9-inch baking dish. Spread the potato mixture on top in an even layer.
Bake for 20 minutes, or until the top is golden brown.
Serves 6
Excerpted from Two Dishes by Linda Haynes and Devin Connell Copyright © 2009 by Linda Haynes and Devin Connell. Excerpted by permission of McClelland & Stewart. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Web exclusive: October 2009
There is definitely a typo in this recipe. "Add the warm milk, yogurt, the remaining 5 tsp salt and 4 tsp cayenne." I think it should read 1 tsp salt and 1/2 tsp cayenne. I played it safe and halved those ingredients but still had to toss the whole dish.