Recipe: Sweet Potato Shepherd's Pie

Topping:

5 large sweet potatoes

30 ml (2 tbsp) butter

125 ml (1/2 cup) buttermilk

50 ml (1/4 cup) chopped fresh parsley

Salt and pepper, to taste


Filling:

15 ml (1 tbsp) olive oil

1 large onion, diced

2 cloves garlic, minced

1 kg (2 lb) ground turkey

3 large carrots, chopped

250 ml (1 cup) button mushrooms

250 ml (1 cup) fresh or frozen peas (do not thaw)

30 ml (2 tbsp) tomato paste

50 ml (1/4 cup) barbecue sauce or ketchup

50 ml (1/4 cup) all-purpose flour

250 ml (1 cup) chicken stock

Salt and pepper, to taste

Preheat oven to 190 C (375 F). Lightly oil a 3-l (13-by-9-inch) baking dish.

Prick each potato several times with a fork and microwave no more than 3 at a time until tender (about 4 minutes for each potato). Remove skins and place potatoes in a large bowl. Add remaining topping ingredients and mash well. Set aside.

In a large skillet heat oil on medium-high heat. Sauté onion until translucent; add garlic and sauté for 30 more seconds. Add turkey and sauté until meat is cooked and starting to brown. Add carrots, mushrooms and peas. Sauté for 2 minutes. Add tomato paste and barbecue sauce. Add flour and blend well. Stir in chicken stock. Continue cooking until mixture starts to thicken, about 5 minutes. Remove from heat.

Turn turkey mixture out into baking dish and spread evenly. Top turkey with sweet potato mixture, spreading evenly to cover entire dish. Bake in preheated oven uncovered for 20 minutes or until ingredients start to bubble up the sides and the top starts to brown.

Makes 8 servings.