Sweet Potato and Turkey Shepherd's Pie
2 large sweet potatoes, peeled and cubed
2 large baking potatoes, peeled and cubed
2 large carrots, peeled and diced
1 cup milk
1/3 cup sour cream
1 tablespoon olive oil
1 pound ground turkey
1/2 cup chopped onion
2 stalks celery, chopped
1 clove garlic, minced
1 teaspoon poultry seasoning
1/2 cup chicken stock
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
1 1/3 cup herb-seasoned stuffing mix
1 1/2 cup frozen mixed vegetables
Salt and black pepper, as needed, to taste
1/2 teaspoon ground nutmeg or paprika, optional for topping
Preheat oven to 375 degrees. Lightly grease a 2-quart, deep-dish casserole pan.
Place the potatoes and carrots in large pot. Add enough water to cover the vegetables. Place the pot over medium heat and bring to a boil. Cook until tender enough to pierce with a fork, about 8 to 10 minutes. Drain.
Place the drained potato and carrot mixture in a large mixing bowl; mash lightly. Add 1/2 cup milk and the sour cream. Blend with an electric hand mixer set to medium speed until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, about 4 to 5 minutes. Add the onion, celery, garlic, and poultry seasoning. Cook until the turkey is cooked through. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture.
Whisk together the remaining milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from the heat and stir in Worcestershire sauce.
Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the mixed vegetables atop the stuffing mix. Season with salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg or paprika to add color.
Bake in the preheated oven until the top is slightly browned, about 20-30 minutes.
Allow to rest 5 minutes before serving
Recipe courtesy of www.foodonthetable.com.