Curried Sweet Potato Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 medium (12 ounce) sweet potatoes2 tablespoons vegetable oil2 pounds ground turkey (or chicken)2 teaspoons salt1/3 cup all purpose flour1 tablespoon curry powder1 can (14-14.5 oz) chicken broth1 1/2 pounds carrots, peeled and chopped1 1/2 pounds parsnips, peeled and chopped1 medium onion, chopped1 tablespoon grated peeled fresh ginger1 package (10 oz) frozen peas1 cup reduced fat (2%) milk, warmed2 tablespoons butter or margarine
1. Pierce potatoes all over with fork. Cook in microwave on High 15 to 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
2. Meanwhile, in 12 inch skillet, heat 1 tablespoon oil over medium high heat until hot. Add turkey; sprinkle with 1/2 teaspoon salt and cook 5 to 6 minutes or until no longer pink, stirring and breaking up turkey with side of spoon.
3. Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2-3 quart glass or ceramic baking dishes and spread evenly.
4. Preheat oven to 375. Wipe skillet dry. To same skillet, add remaining 1 tablespoon oil and heat on medium until hot. Add carrots, parsnips, onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture.
5. When cool enough to handle, cut potatoes in half length-wise and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter and 1 teaspoon salt; mash until well blended. Spread potatoes over vegetables.
6. Bake one shepherd's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing. Makes 2 casseroles with 6 servings each.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHEST25.
2. Meanwhile, in 12 inch skillet, heat 1 tablespoon oil over medium high heat until hot. Add turkey; sprinkle with 1/2 teaspoon salt and cook 5 to 6 minutes or until no longer pink, stirring and breaking up turkey with side of spoon.
3. Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2-3 quart glass or ceramic baking dishes and spread evenly.
4. Preheat oven to 375. Wipe skillet dry. To same skillet, add remaining 1 tablespoon oil and heat on medium until hot. Add carrots, parsnips, onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture.
5. When cool enough to handle, cut potatoes in half length-wise and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter and 1 teaspoon salt; mash until well blended. Spread potatoes over vegetables.
6. Bake one shepherd's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing. Makes 2 casseroles with 6 servings each.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHEST25.
Nutritional Info Amount Per Serving
- Calories: 597.6
- Total Fat: 21.1 g
- Cholesterol: 121.6 mg
- Sodium: 1,372.5 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 13.2 g
- Protein: 39.0 g
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