Sweet Potato Shepard's Pie: Servers 6ish
2 sweet potatoes (or yams), about 1 1/2 lbs. cut into 1 inch cubes
3-4 small parsnips (big parsnips have woody stems, always look for thinner ones)
4-5 small carrots
1 medium-sized yellow onion
2 stalks of celery
1c. frozen peas
2 Tbs. milk
4 Tbs. unsalted butter
3 Tbsp. flour
1 lb. ground turkey
2 cloves garlic, minced
1 c. chicken stock
1/2 c. Crispin Cider's The Saint
1 Tbsp. each freshly chopped rosemary and thyme
1/2 tsp. garam masala
1/4 tsp. chili powder
1/4 tsp. ground coriander
Sprinkle of nutmeg
2-3 Tbsp. worcestershire
2 tsp. Kosher salt
Pepper to taste
1) Preheat your oven to 375. Start out by filling a large pot with cold water and chopping
up your sweet potatoes/yams. Place the pot over high heat and bring to a boil. Allow
to cook while you:
2) Chop up your parsnip, carrot, celery, and onion into pieces. See pictures below for size
3) In a large dutch oven or cast iron skillet over medium-high heat, brown your turkey bits
with a tiny bit of cooking oil until browned throughout. Remove from pan and set aside.
4) Drizzle another Tbsp. full or so of oil in the pan and toss in the parsnip, carrot, celery, and
onion. Cook until the carrots and parsnip are tender and begin to caramelize slightly. Add
in the garlic for the last couple minutes or so. Reduce the heat to medium.
5) Melt the 2 Tbs. butter and mix with the 3 Tbs. flour. Add the butter/flour mixture and
stir well into the veggies. Allow the flour mix to brown lightly.
6) Toss in your cider and stock, make sure to scrape up all of the delicious bits from the
bottom of the pan. Add in all of your spices and worcestershire. Allow to simmer for
about 10-15 minutes or until the mixture slightly thickens. Season to taste (salt & pepper).
7) Add your peas, fresh herbs, and turkey and cook an additional 5-10 minutes.
8) Drain and mash up your sweet potatoes/yams. Add in 2 Tbsp. butter and 2 Tbsp. milk.
Salt and pepper to taste. I added a little extra nutmeg too! Crack your eggs into a little bowl
and slowly add in bits of the potato mix, stirring to combine, until the eggs are tempered.
Add it back into the mash, stir well and spread over the top of the veggies/turkey mix.
9) Pop it in the oven and let it go for 25-30 minutes. Allow to cool a sec, dish up
Whenever you're cooking like this you'll always want to make sure your bits are uniform. Check out the breakdown of how to get even pieces of carrot, parsnip, or celery above. Halve it, halve each piece again, and then one more time...then chop it into pieces! Easy-peasy.