TURKEY SHEPHERD'S PIE WITH SWEET POTATO
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside.
- For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside.
- For the shepherd's pie: Preheat oven to 375 degrees F.
- Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes.
- Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning.
- Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve.
SWEET POTATO SHEPHERD'S PIE
Watch our Sweet Potato Shepherd's Pie video to see how to make a Healthy Living version of shepherd's pie. You'll love this Sweet Potato Shepherd's Pie!
Provided by My Food and Family
Categories Home
Time 30m
Yield 2 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Microwave potatoes in medium microwaveable bowl on HIGH 4 min. or until tender. Mash until smooth. Add reduced-fat cream cheese; mix well.
- Brown meat with mushrooms and onions in dressing in large skillet; drain. Return to skillet. Mix flour and water. Add to meat mixture; cook 2 min. or until slightly thickened, stirring constantly. Stir in beans; spoon into 2 (2-cup) ramekins sprayed with cooking spray. Cover with potato mixture.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g
SAUSAGE FLORENTINE SHEPHERD'S PIE
In this Italian take on traditional shepherd's pie, sausage takes the place of ground beef (or lamb), and spinach replaces the green veggies. Zesty tomatoes, Italian cheese blend and garlicky mashed potatoes make this dish incredibly long on flavor, even though the ingredient list is short. -Leah Lyon, Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a Dutch oven over medium heat, cook sausage, crumbling meat, until no longer pink, 5-6 minutes; drain. Stir in tomatoes, spinach and 2 cups cheese., Pour sausage mixture into a greased 11x7-in. baking dish; top evenly with mashed potatoes. Bake 20 minutes; sprinkle with remaining cheese. Bake until cheese is melted and top begins to brown, about 20 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 540 calories, Fat 34g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1439mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
SWEET POTATO SHEPHERD'S PIE
Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In pot of boiling water, cook potatoes for about 15 minutes or until tender.
- Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
- In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
- Stir in flour and cook, stirring, for 1 minute.
- Add stock to skillet; bring to a boil.
- Add peas, corn, carrots, and remaining ground pepper.
- Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
- Bake in the preheated oven for about 15 minutes or until bubbly around edges.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 50.9 g, Fat 8.4 g, Fiber 10.6 g, Protein 19.3 g, SaturatedFat 1 g, Sodium 729.2 mg, Sugar 12.9 g
SAUSAGE SHEPHERD'S PIE WITH SWEET POTATOES AND SQUASH
Categories Milk/Cream Onion Potato Bake Sausage Corn Pea Butternut Squash Sweet Potato/Yam Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
- Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.
SWEET POTATO SHEPHERD'S PIE
As a child, shepherd's pie was one of my favorites. But now, having cut white potatoes out of our diet, I experimented with sweet potatoes in this dish for two. The result is different, but just as yummy! -Tanya Marcketti, Golden, Colorado
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 404 calories, Fat 12g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 900mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 6g fiber), Protein 27g protein.
SHEPHERD'S PIE WITH SQUASH AND POTATO TOPPING
A twist on a classic! The squash adds a bit of color and a nice flavor to the topping. Good old comfort food.
Provided by MA HIKER
Categories Meat
Time 1h40m
Yield 1 1/2 cup, 8 serving(s)
Number Of Ingredients 21
Steps:
- prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
- drain squash and potatoes; return to pot.
- Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
- Preheat oven to 375 degrees.
- Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
- Add garlic, saute 1 minute.
- Remove to plate.
- Crumble beef to skillet; cook until browned about 5 minutes.
- Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
- Add tomatoes and green beans.
- Bring to boiling.
- Lower heat; cover and cook 10 minutes.
- Spoon into 13 x 9 x 2 inch glass baking dish.
- Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
- Sprinkle with paprika if desired.
- Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
- Transfer baking dish to wire rack and cool for 15 minutes before serving.
Nutrition Facts : Calories 408.9, Fat 17.7, SaturatedFat 5.9, Cholesterol 85.4, Sodium 820.1, Carbohydrate 43.6, Fiber 8, Sugar 10.1, Protein 22.5
SAUSAGE SHEPHERDS PIE BY TASTY DEMAIS RECIPE BY TASTY
Here's what you need: potatoes, toscana sausages, italian tomatoes, onion, green chilli, butter, oil, mozzarella cheese, parmesan cheese, milk, fresh parsley, green onion, salt, pepper
Provided by Gaspar Jose
Categories Dinner
Yield 5 servings
Number Of Ingredients 14
Steps:
- Peel the potatoes and put in a large pan with water along with the sausages. Cook until the potatoes are tender enough to be mashed.
- Drain and mash the potatoes. Set aside. Chop the sausages and set aside.
- In a large pan, add the butter, ½ grated onion, mashed potatoes, and milk. Mix until it becomes a puree. Season with salt and pepper. Set aside.
- In a large pan, put the oil, chopped onion, green chilli and mix until the onion is transparent.
- Add the chopped sausage, tomatoes, and salt. Cook until the tomatoes are soft and become a sauce. Sprinkle in the parsley and green onions. Mix gently. Set aside.
- Preheat the oven to 200ºC (400ºF).
- In a large, oven-safe casserole dish, smooth a layer of half the potato puree, a layer sausage sauce, mozzarella, then the remaining potato puree.
- Sprinkle the top with parmesan cheese and chopped parsley.
- Bake for 35 minutes or until the cheese is melted and the top layer is turning it is golden.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 5 grams, Protein 27 grams, Sugar 9 grams
SWEET POTATO AND VENISON SHEPHERD'S PIE
A hearty, warming, and comforting venison shepherd's pie that's perfect for opening day!
Provided by Kim
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h50m
Yield 6
Number Of Ingredients 26
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet.
- Roast in the preheated oven until sweet potato is fork-tender, 70 to 90 minutes. Remove from the oven and let cool enough to handle, 5 to 10 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.
- Peel skin off the sweet potato and place flesh into a large bowl. Add butter, milk, salt, pepper, sage, and nutmeg. Beat using an electric mixer until ingredients are combined. Mix in Cheddar cheese gently. Set aside.
- Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic. Sprinkle with salt. Cook until vegetables have softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, pepper, and sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
- Stir flour into the pot and cook for 1 minute. Pour in white wine and stir to loosen any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened, 5 to 10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and let cool slightly.
- Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top, covering most of the filling.
- Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 29.5 g, Cholesterol 76.2 mg, Fat 14.2 g, Fiber 5.8 g, Protein 23.1 g, SaturatedFat 6.4 g, Sodium 444.9 mg, Sugar 7.7 g
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