#header-inner {background-position: center !important; width: 100% !important;}

Saturday, December 3, 2011

Curried Sweet Potato Shepherd's Pie

Pin It
Prior to the birth of this blog and my discovery of the kitchen, I assumed Ryan would be the one making the majority of our meals. Since then, the tables have shifted significantly and although he's no stranger to the kitchen, he spends much less time in there than he did a few years ago. That being said, I know that if left to his own devices, he is more than capable of feeding himself. Even so, I still find myself prepping food for him every time I get ready to leave town on business travel. Although he can make food for himself, chances are work and school will take priority and he'll rely on eggs, cereal, and Arby's to power him through the few days I'm gone.
Before heading to Ottawa for business a few weeks ago, I spent a Saturday afternoon preparing this casserole on recommendation from my friend Paige. I've made sweet potato shepherd's pie before and despite the lackluster picture, I still remember how much we liked it. This version is similar, but changes up a few of the vegetables and includes a heavy dose of curry powder, a favorite spice in our household.
The best part about this recipe is that it makes enough for two casseroles. I froze them both, one for Ryan to make while I was away and the other for us to enjoy at a later date. It takes a little bit of prep work to get this dish all ready, but it's totally worth it since you end up with two meals!

P.S. That fingertip shaped hole in the casserole above? Definitely my way of testing if it was cooked through :)

One Year Ago: Mushroom and Goat Cheese Crostini
Two Years Ago: Pear and Arugula Salad

Curried Sweet Potato Shepherd's Pie
from Good Housekeeping

-5 medium sweet potatoes
-2 tbsp vegetable oil
-2 lbs ground turkey
-2 tsp salt
-1/3 cup all-purpose flour
-1 tbsp curry powder (The curry flavor isn't too powerful--I'd add a little extra if you really like curry!)
-1 can chicken broth
-1 1/2 lb carrots, peeled and chopped
-1 1/2 lb parsnips, peeled and chopped
-1 medium onion, chopped
-1 tbsp grated peeled fresh ginger
-1 package (10 oz.) frozen peas
-1 cup milk, warmed
-2 tbsp butter

1.Pierce potatoes all over with fork. Cook in microwave on high 15-17 minutes until potatoes are tender. Set aside to cool.
2. Meanwhile, in a large skillet, heat 1 tbsp oil on medium-high until hot. Add ground turkey and sprinkle 1/2 tsp salt. Cook, breaking up turkey with the side of a spoon, until no longer pink (5-6 minutes).
3. Stir flour and curry powder into turkey and cook for an additional minute, stirring occasionally. Stir in broth and heat to boiling. Cook until mixture thickens slightly (1 minute). Divide turkey between two 2 1/2-3-quart glass or ceramic baking dishes (I used one dish like this and one 9x9 square glass dish.), spreading evenly.
4. Wipe skillet dry and add another 1 tbsp oil, heating on medium until hot. Add carrots, parsnips, and onion. Cook, covered, for 15 minutes, until vegetables are tender. Stir occasionally. Stir in ginger, frozen peas, and 1/2 tsp salt. Divide mixture evenly between the two dishes, on top of the turkey.
5. Once potatoes are cool, cut in half and scoop out the flesh into a large bowl. Mash with milk, butter, and 1 tsp salt. Spread mashed potatoes over vegetables.
6. If cooking immediately, preheat oven to 375F and bake uncovered for 35-40 minutes. To freeze, allow to cool. Cover and seal for freezer. To cook, heat, loosely covered at 350F for 1 hour. Uncover and heat for an additional 30 minutes. (Note--mine took a bit longer until heated through!)