Shepherd’s Pie. Old good classic.
Being a food blogger, it’s such an exciting thing to discover the different cuisines. Indeed, it started few years back when I had my Russian food blog. First I made some authentic Italian cookies, then Turkish flat bread. I ended up having my “World Cuisines Marathon”, and for a year or so I had made and posted over 20 recipes. I even got one Egyptian recipe.
It’s really a great thing to do. I believe, while working on that Marathon, I discovered a lot of things I wasn’t paying much attention before. One of these things was pumpkin pie.
But obviously, I’m not going to talk about desserts today.
There’s a thing, though. I often start my discoveries in a peculiar way. I make some twists on a classic recipe first and then, having tried some unusual flavors or combos, I can try a classic version.
That happened to Tiramisu. First I made Orange Tiramisu. Then I got a Mint version. Then (I hope my Italian readers won’t be angry with me) Tiramisu with Rhubarb and White Chocolate happened to be. If I’m not mistaken Limoncello and Mango Tiramisu followed. As you see, I didn’t have any room for a good old recipe so it happened a bit later.
Oh boy, I didn’ mention Lavender Tiramisu! Just kid – I wasn’t in love with lavender those years (I know some my food buddies could say that were Happy years). But Lavender Tiramisu will happen, sooner or later.
Or let’s say risotto. It was crucial to make red wine and eggplant risottos before I gave a try to well-known combos.
I’ve never made Shepherd’s Pie before. I might have tried it just once or twice in my life too.
This fall Andrew and I had a week when we had meat and poultry meals 5 days in a row! Yup, such a carnivorous week. I mean, 5 days! There are some months I believe we don’t have meat and poultry even a couple of times. You may remember this Apple Pork and Pumpkin Pork. They happened to be that week, Don’t be jealous, please.
So I made the Shepherd’s Pie. As you see, that wasn’t enough to make the well-known classic meal. Thus, I ended up having this Sweet Potato Turkey Shepherd’s Pie. Not sophisticated enough? Few weeks after this one, I made another version, and it wasn’t classic either. Stay tuned.
In my book, sweet potato mash works even better in a Shepherd’s Pie. And it’s such a fall twist. Besides, I saw how Gordon Ramsay incorporates grated parmesan in potato mash, and I loved this idea. Thanks to cheese, the potatoes have a dense texture and lovely crust.
So, delicious and juicy, this Sweet Potato Turkey Shepherd’s Pie would be your perfect satisfying fall meal. And sure, if this is not fancy enough, you could throw some lavender too!
Like delicious and comfort Shepherd’s Pie? Thus this Sweet Potato Turkey Shepherd’s Pie, so scrumptious and satisfying, could be your perfect fall meal.
- 1 medium Spanish onion, finely chopped
- 1 large carrot, grated
- 2-3 garlic cloves, minced
- 1,5 tablespoons olive oil
- 550 gr. minced lean turkey
- 1 cup tomato puree
- 1/4 cup +- Worcestershire sauce (I added more while many recipes suggest just a tablespoon)
- fresh thyme and rosemary
- salt, to taste
- dry chili flakes, to taste
- 1 tablespoon smoked paprika
- 1 cup frozen green peas
- 3 large sweet potatoes, peeled and cubed
- 1 tablespoon butter
- handful of grated parmesan
- seasonings to taste
- In a large pan heat the olive oil and cook the onions, carrots, and garlic for 2 minutes.
- Add the turkey and cook for another 3 minutes.
- Add the tomato paste, Worcestershire sauce, generously - fresh thyme and rosemary. Season with the smoked paprika, chili, and salt. Cook for about 5 minutes.
- Throw throw the unfrozen green peas and cook just for another 2 minutes. Off heat.
- In the meanwhile, cook the sweet potatoes in a pot with boiling water until ready. Drain. Mash and incorporated the parmesan, butter, and seasonings to taste (salt and black pepper are enough).
- Preheat oven to 180 degrees C (360 degrees F).
- Spread the turkey mixture in an even layer in a large baking dish. Spread the sweet potatoes mash over the turkey. With a fork create a picks on the surface of the mashed potatoes.
- Bake for about 25-30 minutes. If desired, grill for a minute or so to get a brown crust.