Extraordinary Entree: Sweet Turkey Shepard's Pie

Ingredients

2 tablespoons olive oil
1 sweet onion, peeled  and grated
2 cloves of garlic
2 pounds ground turkey
Salt and pepper
5 pounds sweet potatoes, peeled and cubed
1 cup light brown sugar
2 celery stalks from the heart, diced
1 stick butter
2 tablespoons all-purpose flour
2 cups chicken stock
A few dashes of Worcestershire sauce
2 cup mixed vegetables, thawed
2 very ripe banana, mashed


Directions

Preheat the oven to 425°F.  Lightly grease a 13 X 9 glass baking dish with butter flavored nonstick cooking spray.

In a deep skillet, heat the olive oil over high heat. Add the onion and garlic and saute until the onion becomes soft and translucent. Do not allow the garlic to burn.  Add the turkey and break it up with a wooden spoon; season with salt and pepper.

Place the peeled sweet potatoes in a pot with brown sugar and water to cover. Cover the pot, bring to a boil, then cook the potatoes for 15 minutes, or until fork tender.

Add the carrots and celery into the skillet with the turkey. Stir and cook until the vegetable have wilted into the meat.

Meanwhile, heat 2 tablespoons of the butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and 

Worcestershire. Cook for a few minutes, until thickened, then add to the turkey mixture. Stir in the thawed mixed vegetables into the turkey mixture and turn off the heat.

Drain the potatoes and return the hot pot to the heat turn down to low.  Add the remaining tablespoons of butter.  Add the 2 bananas to the pot of potatoes and season with salt and pepper. Using a potato masher, mash the potatoes and banana until they are well combined, and adjust the seasoning as necessary. You're looking for a good balance between the savory (from the salt and pepper) and the sweet (from the banana, sweet potato, and the syrup it was boiled in).

Spoon half of the the mashed potatoes onto the bottoms of the glass baking dish, spreading them evenly with a wooden spoon or rubber spatula. Then add the turkey filling, spreading that evenly over the mashed potatoes. Top the turkey filling with the remaining half of the the mashed potato.

Bake uncovered for 5 to 10 minutes, or until the mashed potato begins to slightly brown.  Let stand for about 10-15 minutes before serving to allow the dish to set.

LET'S GET COOKING!