I’ve figured out the rest of the pies I am going to feature this year!!!
I don’t think I’ve ever been so prepared when it comes to blogging before. Woohoo!! Price and I formulated the list and I think it’s pretty awesome! It was fun to go through my Pinterest boards to come up with ideas for what to make and when.
I’m gonna keep the list a secret but I can share there are 4 apple pies on there. So many apple pies!!! Damn, I love apple pies. They are so good. And it’s even better when you get to use the apples that you picked right off the tree. Last week’s Deep Dish Apple Pie was pretty epic so I’m hoping that the rest are as great as I imagine them to be.
As well, I imagine you’re gonna like this one too. We realized that I didn’t make many savory pies this year so I’ve added a few of them to the list, like this one!
Shepard’s Pie is one of my favorite casseroles. Ah ha… okay… so you caught me! Shepard’s Pie is a casserole and not a pie but I am going to take some liberties with the name.
Speaking of pie stealing names… Boston Cream Pie! Whoopie Pie! Boston Cream Pie is a cake and Whoopie Pies are a cakie cookie. Totally makes sense… ha!
Anyway, I used to make this for myself ALL THE TIME when I was in high school. I loved having something ready for when I got home after my internship or after one of my babysitting jobs. It helped me not get something junky on the way home. I would have something healthy when I arrived home that I could heat up. I would always used lean ground turkey, fresh veggies, and a low fat garlicky mashed potato on top. I focused on keeping things really healthy by not loading it up with butter and cream so I would add herbs and other seasonings to amp up the flavors.
And I think I pulled that off with this Sweet Potato Topped Turkey Shepard’s Pie as well! I used a lean ground turkey to keep the fat down, as compared to using ground beef chuck. But this recipe is more at my life’s current pace now with frozen veggies… hello convenience! As well, with keeping things nice and easy, I didn’t peel the sweet potatoes, but you certainly can if you prefer it that way.
This is the best kind of recipe for back to school dinners and fall comfort food. It makes a big batch that is great to enjoy solo, with plenty of leftovers, or as a big family. Eat up!!
I hope everyone has a great weekend!!!
Turkey Shepard’s Pie with Sweet Potato Mash
Makes 8 servings
- 2 pounds sweet potatoes, cut into 1″ cubes
- 3 Tablespoons butter
- Coarse salt and ground pepper
- 1 Tablespoon vegetable oil
- 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
- 2 pounds ground turkey
- 8 oz frozen pearl onions
- 8 oz frozen peas
- 8 oz frozen corn
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 6 oz tomato paste
- 3/4 Cup water
- 1/4 cup Worcestershire Sauce
- Preheat over to 400 degrees.
- Fill a medium sized pot with salted water, add the potatoes and bring to a boil. Boil for 15 minutes, or until the potatoes are fork tender. Drain, and return to the pot, removed from heat. Add the butter and mash together with a potato masher.
- In a large skillet, heat the vegetable oil over medium high heat. Add the carrots and saute for 2 minutes.
- Add the ground turkey to the carrots. Break apart the turkey into small pieces while browning it. Cook for 3 minutes.
- Add the frozen vegetables, seasonings. Saute for a 2 minutes. Move the filling to the outside of the skillet to create a clear space in the center.
- Add the tomato paste in the center of the skillet, break apart and cook for 1 minute. Mix the entire mixture together and add the water and Worcestershire Sauce. Cook for another 2 minutes.
- Evenly pour the filling into a 8 x 13 pan. Top the filling with the mashed sweet potatoes.
- Bake for 20-25 minutes. Let cool for 10 minutes prior to serving.