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.
Web exclusive: October 2009
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.
- 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 extra virgin olive oil divided
- 1 cup cooking onion (about 1 medium), coarsely chopped
- 3 cloves garlic finely chopped
- 3/4 cup carrot diced
- 2 stalks celery diced
- 1 cup frozen peas
- 2 1/2 lbs ground turkey
- 1 tsp gingerroot grated
- 2 tsp kosher salt divided
- 1/2 tsp cayenne divided
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 3/4 cup skim milk warm
- 1/2 cup low-fat yogurt at room temperature
- 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.