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southwest shepherds pie

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Southwest Shepherd's Pie

Shepherd’s pie is a centuries-old dish that originated in the UK. Classic shepherd’s pie consists of a filling of ground lamb, sometimes with a few vegetables included, that's topped with a pillowy crust of mashed potatoes. It’s the ultimate, stick-to-your-ribs comfort food- the kind of dish you want to tuck into on a cold winter’s day.

Ingredients

  • 2 teaspoons canola oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 1/2 - 2 teaspoons chopped chipotles in adobo (seeds removed) plus 1 teaspoon adobo sauce from the can
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 1 pound lean (93/7) ground turkey
  • 2 tablespoons flour, preferably white whole wheat
  • 1 1/2 cups low sodium chicken stock
  • 1 bag (1 lb) mixed frozen vegetables
  • 1/4 cup chopped cilantro
  • Kosher salt and black pepper
  • 2 1/2 pounds sweet potatoes (about 4 medium potatoes)
  • 1/3 cup reduced fat sour cream
  • 1/2 cup reduced sodium chicken stock, heated
  • Kosher salt and black pepper
  • 2 tablespoons sliced scaliions for garnish (optional)

Directions

  • Preheat oven to 400 degrees F.
  • To make the filling, heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until slightly softened, 6-7 minutes. Add the garlic, chipotles, adobo sauce, cumin, oregano, and tomato paste and cook 1-2 minutes until fragrant. Add the turkey and cook, breaking it up with a spoon, until it is no longer pink. Stir in the flour and cook another 1-2 minutes. Add the chicken stock, frozen vegetables and cilantro and simmer another couple of minutes until thickened. Season the filling with salt and pepper. Pour the mixture into a 9-inch pie pan or 6 individual gratin dishes.
  • To make the topping, pierce the sweet potatoes all over with a fork. Place them on a plate and microwave 8-10 minutes until soft, turning them over halfway through. Once cooled slightly, cut the potatoes in half and remove the skin. Place the flesh in a bowl along with the sour cream and chicken stock. Mash the mixture together with a potato masher until smooth. Alternatively, you can pass the sweet potatoes through a food mill or potato ricer and then stir in the other ingredients. Season the mixture with salt and pepper.
  • Spread the sweet potato topping evenly over the filling, spreading it all the way to the edges. Alternatively, you can pipe the topping on with a pastry bag.
  • Place the pie(s) on a baking sheet and bake in the oven 20-25 minutes until filling is warm and topping is lightly browned. Remove from oven and garnish with scallions.

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