RadioBDC Logo
No Below | Speedy Ortiz Listen Live
THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
After the feast

Turkey shepherd’s pie with sweet potatoes

November 23, 2011
Text size +
  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.

Serves 6

 Butter (for the dish) 

2  tablespoons canola oil 

2  leeks, thinly sliced 

3  stalks celery, chopped 

3  carrots, chopped 

 Salt and pepper, to taste 

2  cups chopped cooked turkey 

2  tablespoons butter 

2  tablespoons flour 

1 1/2  cups chicken stock 

1  cup frozen peas 

1  cup chopped fresh parsley 

1/2  cup dried cranberries 

3  cups mashed sweet potatoes 

1/4  teaspoon ground nutmeg 

1/4  cup brown sugar 

1/4  cup chopped pecans 

1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking dish.

2. In a large skillet over medium-high heat, heat the canola oil. Add leeks, celery, carrots, salt, and pepper. Cook, stirring often, for 5 minutes. Transfer to a bowl. Add the turkey.

3. Add the butter to the skillet and melt over medium heat. Whisk in the flour. Whisk in the stock, stirring constantly, until it comes to a boil. Remove from the heat.

4. Stir in peas, parsley, cranberries, salt, pepper, and the turkey mixture. Transfer to the baking dish.

5. In a large bowl, combine sweet potatoes, nutmeg, salt, and pepper. Use a rubber spatula to spread the potatoes over the turkey mixture.

6. Bake for 30 minutes. Sprinkle with brown sugar and pecans. Continue baking for 15 minutes. (Total baking time is 45 minutes.) Let the dish settle for 5 minutes before serving.

Karoline Boehm Goodnick

  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.