Cook your Cookbooks! (Turkey and Sweet Potato Shephard's Pie)

One of my favorite Covid activities has been going through my cookbooks and making things from them.  I had marked the page of this recipe in a Better Homes and Gardens cookbook ages ago.  The world all came together in a Covey Rise share and most of the ingredients for it were either in there or were lurking in my pantry and freezer.  I am not sure that I had ever had Shephard's Pie before, but I am guessing I did as a kid.  Why not try it out now?

Well, I am sure it is not like the "real thing" but this was really yummy and interesting.  I would have never thought to put sweet potato and tomato sauce together but it was a great combination.  I love that this is heart healthy and lighter than the real version, but it is still so comforting!  

Try this and bring some updated comfort food into your life!  Full recipe after the montage.

Turkey and Sweet Potato Shepherd's Pie
Doesn't that look scrumptious?
Turkey and Sweet Potato Shepherd's Pie
The cast.  Love all my local veggies!

Turkey and Sweet Potato Shepherd's Pie
Just some sweet potato swimming in garlic water
Turkey and Sweet Potato Shepherd's Pie
Saute up those local beauties! randomly looks like candy corn!

Turkey and Sweet Potato Shepherd's Pie
Add in your liquids and let the magic happen!

Turkey and Sweet Potato Shepherd's Pie
Whip up some quick mashed garlic sweet potatoes
Turkey and Sweet Potato Shepherd's Pie
Add it all to your vessel and get ready for delicious!

Turkey and Sweet Potato Shepherd's Pie
My broiler didn't allow for browning, but still so good!

Turkey and Sweet Potato Shepherd's Pie
Pin it for when it gets a little cooler!

Turkey and Sweet Potato Shepherd's Pie (adapted from Better Homes and Gardens Cookbook)

1 ½ pounds sweet potatoes, peeled and cut into 2-inch pieces
2 cloves garlic, halved
¼ cup milk or half and half
½ teaspoon salt
12 ounces uncooked ground turkey breast
½ cup chopped onion
1 ¼ cups coarsely chopped zucchini (1 medium)
1 cup chopped carrots (2 medium)
½ cup yellow corn
2 cloves of garlic, minced
¼ cup water
1 8 ounce can tomato sauce
2 tablespoons Worcestershire sauce
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
⅛ teaspoon black pepper

Preheat the oven to 375 degrees F. In a medium saucepan, cook sweet potatoes and garlic, covered, in enough lightly salted boiling water to cover for 15 to 20 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Gradually add milk and salt, mashing or beating to make potato mixture light and fluffy. Cover and keep warm.

Meanwhile, in a large skillet cook onion over medium heat until translucent. Stir in zucchini, carrots, corn, and turkey and cook until turkey is browned.  Stir in water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. 

Add tomato sauce, Worcestershire sauce, sage, and pepper to turkey mixture; heat through. Spoon turkey mixture into a 1-1/2-quart souffle dish or casserole or spread into individual dishes, spreading evenly. Spoon mashed potato mixture in mounds on turkey mixture.

Bake, uncovered, in the preheated oven for 20 to 25 minutes or until heated through. If desired, sprinkle with additional fresh sage before serving. Makes 4 servings.

Happy Cooking!


No comments