Friday, January 26, 2007

Turkey Shepherd's pie with mashed sweet potato


  • 1 large sweet potato(es), peeled and cut into 2-inch pieces
  • 1/3 cup buttermilk
  • 1/4 tsp garlic powder
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, freshly ground, or to taste
  • 2 tsp olive oil
  • 1/2 cup red onion(s), chopped
  • 2 medium garlic clove(s), minced
  • 6 medium baby carrots, chopped
  • 20 oz raw turkey sausage, sweet Italian-variety, casings removed
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 tsp black pepper, freshly ground
  • 10 3/4 fl oz canned tomato soup, made with low-fat milk


  • Preheat oven to 400ºF.

  • Place potatoes in a medium saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; boil until fork-tender, about 8 minutes. Drain potatoes; return potatoes to pan. Mash potatoes with buttermilk and garlic powder until smooth; season to taste with salt and pepper.

  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; sauté until tender, about 3 minutes. Add carrots; sauté 1 minute. Remove vegetables from skillet; set aside.

  • Add sausage to skillet; sauté until browned, breaking up sausage as it cooks with a wooden spoon, about 5 minutes. Return vegetables to skillet; stir to combine. Add oregano, thyme and 1/4 teaspoon of black pepper; cook 1 minute. Add soup; simmer until liquid is absorbed and mixture is thick, about 2 minutes. Remove skillet from heat and spoon mixture into a 9-inch pie plate.

  • Spoon mashed potatoes over turkey mixture and spread into an even layer using the back of a wooden spoon.

  • Bake until filling is bubbly, about 25 minutes. Slice into 6 pieces and serve.


Anonymous said...

This looks yummy, I am going to try it in the week.


Anonymous said...

Now .. this just sounds so very very good.