Alex Guarnaschelli’s Sweet Potato and Turkey Shepherd’s Pie | The Kitchen | Food Network

Alex puts a hearty autumn twist on Shepherd's Pie by using sweet potatoes and turkey!
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Sweet Potato and Turkey Shepherd's Pie
Level: Intermediate
Overall: 2 hr 45 min (includes cooling time).
Active: 1 hr.
Yield: 8 to 10 portions.


Sweet Potatoes:.

3 pounds medium sweet potatoes.
1 stick (4 ounces) saltless butter.
2 tablespoons dark brown sugar.
1 tablespoon blackstrap molasses.
1 tablespoon finely grated fresh ginger.
1/2 teaspoon ground cinnamon.
3/4 cup whole milk, heated up.
A couple of light grates orange zest.
Kosher salt and newly ground black pepper.


2 tablespoons extra-virgin olive oil.
1 pound ground dark meat turkey.
Kosher salt and newly ground black pepper.
1 big red onion, diced small.
1 large carrot, diced small.
2 stalks celery, peeled and diced small.
1 cup frozen peas, thawed.
1 cup beef broth.
1 tablespoon red wine vinegar.


Pre-heat the oven to 450 degrees F.

Bake the sweet potatoes: Place the sweet potatoes in a single layer on a flat pan. Put the baking sheet in the center of the oven and bake till the potatoes totally yield when pierced with the tip of a knife, 1 to 1 1/2 hours.

For the meat: In a medium skillet, heat the oil over medium-high heat up until smoking cigarettes gently. Add the ground turkey in little pieces and cook till browned and cooked through, 4 to 5 minutes. Season kindly with salt and pepper. Transfer the meat with a slotted spoon to a big bowl. Include the onions, carrot and celery to the skillet, then season with salt and pepper, and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Transfer the vegetables to the bowl with the meat. Stir in the peas, broth and vinegar. Taste for flavoring.

Make the brown butter for the sweet potatoes: In a medium saucepan, melt the butter entirely over medium heat. Wait until it begins to simmer and turn golden brown, 3 to 5 minutes. Remove from the heat. Dip a pastry brush in the butter and grease the bottom and sides of a 2-quart oval or rectangle-shaped baking meal; reserved. Remove the butter from the heat and stir in the brown sugar, molasses, ginger and cinnamon. Reserve and keep warm.

Make the purée: Let the roasted potatoes cool until still hot but cool enough to handle. Place them on a flat surface and cut them in half. Use a big spoon to dig the flesh. Discard the skins and put the flesh in a food processor. Pulse up until the flesh starts to break down, then add the brown butter mix, milk, orange zest and salt and pepper to taste. Alternatively, run the potatoes through a food mill into a big bowl, then include the brown butter, milk, orange zest and salt and pepper to taste. Mix well.

Lower the oven to 375 degrees F.

Spoon all of the meat mix into an even layer in the baking dish. Dollop the mashed sweet potatoes over the meat, then spread the potatoes into a layer.

Place the dish on a flat pan in the center of the oven and bake till the center is hot when poked with the idea of a knife and the top is browned, 30 to 35 minutes.

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's Sugary food Potato and Turkey Shepherd's Pie|The Kitchen area|Food Network.

Alex Guarnaschelli's Sweet Potato and Turkey Shepherd's Pie | The Kitchen | Food Network

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