Sweet Potato Topped Turkey Pot Pie Recipe 435 Food

SWEET POTATO-TOPPED TURKEY POT PIE RECIPE - (4.3/5)

Steps:

• 1. For Sweet Potato Topping: In a saucepan combine sweet potatoes, 1 teaspoon of the salt, and enough water to cover by 1 inch. Cover partially. Bring to boiling over medium-high heat. Reduce heat to medium. Simmer until potatoes are fork-tender, about 10 minutes. 2. Drain potatoes; return to warm pan. Stir over low heat for 1 minute. Using a potato masher, mash potatoes. Stir in melted butter, nutmeg, the remaining 1 teaspoon salt, and freshly ground black pepper. Set aside. 3. Position rack in center of oven. Preheat oven to 400 degrees F. 4. For Turkey Filling: In a large saucepan melt butter with oil over medium heat. Add onion, celery, and carrots. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce heat to medium-low. Cook until vegetables are very tender, about 12 minutes. 5. Sprinkle flour over vegetables. Stir to combine. Slowly stir in stock. Simmer, stirring occasionally until smooth and thickened, about 2 minutes. Stir in cream; bring to a simmer. Add turkey, parsley, sage and thyme. Stir to combine; return to a simmer. Remove from heat. Spoon into 2 1/2-to-3-quart rectangular baking dish. Using a rubber spatula, spread and mound sweet potato mixture over filling, leaving some of the filling visible. Bake until bubbly, about 20 minutes. Serve immediately.

MASHED POTATO-TOPPED TURKEY POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom of a 9x13-inch baking dish, then layer the turkey meat over the crust; spoon the cream of chicken soup over the turkey.
• Bring 1 cup of water to a boil in a saucepan over medium heat, and stir in the mixed vegetables; cook until the vegetables are tender, about 5 minutes. Whisk the dry gravy mix with the remaining 1 cup of water, then stir the gravy mixture into the mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour the vegetables and gravy over the cream of chicken soup layer in the pan. Spread the mashed potatoes over the top of the pie.
• Bake in the preheated oven until the filling is bubbling, about 45 minutes.

TURKEY SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 425°F.
• In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat.
• Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.
• Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, add salt and cook 15 minutes until tender.
• Add onions, carrots and celery into the turkey. Stir, and cook for 5 minutes.
• While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat.
• Add flour to melted butter and whisk 1 minute.
• Whisk in stock and season with salt, pepper and Worcestershire.
• Cook a few minutes to thicken.
• Stir peas into meat and turn heat off.
• Drain potatoes and return pot to heat.
• Add remaining 2 tablespoons of butter and melt over medium heat.
• Peel and slice banana and add potatoes to the pot.
• Season the potatoes with salt and pepper and a few dashes hot sauce.
• Mash potatoes and banana to combine, adjust seasoning.
• Top the meat with the potatoes.
• Cover potatoes with cheese and place in the oven to melt cheese, about 5 minutes.

TURKEY SWEET POTATO PIE ( SHEPHERD'S PIE)

Steps:

• Boil sweet potatoes till tender add honey, buttermik, butter,cinnamon, salt and pepper to taste.
• Mashing till smooth.
• Set aside.
• Saute in oil the onions, garlic, and turkey till just under done.
• Add curry, salt, pepper, sage, sprinkle flour over turkey mix and pour in the milk.
• Add the peas.
• In a butter 8x8 casserole pan lay meat mixture then place potatoes over meat covering all to seal.
• Top with dabs of butter.
• Bake in a 350 degree oven for 15-20 minutes just to slightly brown top.

OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• Preheat oven to 350°F.
• Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
• In a saucepan, melt butter over medium heat.
• Saute garlic for 2 minutes.
• Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
• Add half-and-half and chicken broth slowly, still stirring constantly.
• Season with salt, pepper, and thyme.
• Continue cooking and stirring until sauce boils and thickens.
• Pour sauce over chicken and vegetble mixture.
• Sift remaining cup of flour together with baking powder and salt into a bowl.
• With a fork, work in mashed sweet potatoes with vegetable oil and egg.
• Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
• Cover casserole dish with dough and pinch edges all the way around.
• Make several small slits in the dough.
• Bake until crust is golden-brown (35-40 minutes).