Shepherd’s pie is a centuries-old dish that originated in the UK. Classic shepherd’s pie consists of a filling of ground lamb, sometimes with a few vegetables included, that's topped with a pillowy crust of mashed potatoes. It’s the ultimate, stick-to-your-ribs comfort food- the kind of dish you want to tuck into on a cold winter’s day.
I set out to make a lighter version that would be more nutritious without sacrificing flavor. To put my own spin on it, I decided to infuse this classic dish with Southwest ingredients like chipotle peppers, cumin, oregano and cilantro. And instead of white potatoes, I make my topping with sweet potatoes whose natural sweetness nicely complements the spices in the filling. —Sonali aka the Foodie Physician
large yellow onion, chopped
red bell pepper, seeded and chopped (about 1 cup)
cloves garlic, chopped
1 1/2 - 2 teaspoons
chopped chipotles in adobo (seeds removed) plus 1 teaspoon adobo sauce from the can
1 1/2 teaspoons
lean (93/7) ground turkey
flour, preferably white whole wheat
1 1/2 cups
low sodium chicken stock
bag (1 lb) mixed frozen vegetables
Kosher salt and black pepper
2 1/2 pounds
sweet potatoes (about 4 medium potatoes)
reduced fat sour cream
reduced sodium chicken stock, heated
Kosher salt and black pepper
sliced scaliions for garnish (optional)
In This Recipe
Preheat oven to 400 degrees F.
To make the filling, heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until slightly softened, 6-7 minutes. Add the garlic, chipotles, adobo sauce, cumin, oregano, and tomato paste and cook 1-2 minutes until fragrant. Add the turkey and cook, breaking it up with a spoon, until it is no longer pink. Stir in the flour and cook another 1-2 minutes. Add the chicken stock, frozen vegetables and cilantro and simmer another couple of minutes until thickened. Season the filling with salt and pepper. Pour the mixture into a 9-inch pie pan or 6 individual gratin dishes.
To make the topping, pierce the sweet potatoes all over with a fork. Place them on a plate and microwave 8-10 minutes until soft, turning them over halfway through. Once cooled slightly, cut the potatoes in half and remove the skin. Place the flesh in a bowl along with the sour cream and chicken stock. Mash the mixture together with a potato masher until smooth. Alternatively, you can pass the sweet potatoes through a food mill or potato ricer and then stir in the other ingredients. Season the mixture with salt and pepper.
Spread the sweet potato topping evenly over the filling, spreading it all the way to the edges. Alternatively, you can pipe the topping on with a pastry bag.
Place the pie(s) on a baking sheet and bake in the oven 20-25 minutes until filling is warm and topping is lightly browned. Remove from oven and garnish with scallions. Cool 15 minutes before serving.