Curried Sweet Potato Shepherd's Pie

Still basking in the glow of a surprise visit from the fabulous EFisher! Nothing like fancy pomegranate champagne cocktails (followed by copious amounts of red wine), some comfort food, nature documentaries and a sleep over to make the end of the week phenomenal.

So if that sounds like a plan, try this one on for size! If I don't say so myself, this one is DELISH! This is sort of one of those, add as much as you want, cook it up and enjoy, so feel free to adapt the amounts of veggies etc. This is just an estimate--but makes a big amount, in a 9x13 pan. So cut in half if you want less, or freeze the rest! It keeps really well!

3-5 medium sweet potatoes or yams; whatever you prefer
2 tbs olive oil
1lb ground turkey
2 tsp salt
1/3 cup(s) all-purpose flour
1 tbs curry powder
1 can(s) (14- to 14 1/2-ounce) chicken broth
1 pound carrots, peeled and chopped
1 pound parsnips, peeled and chopped
1 medium onion, chopped
1 tbs grated peeled fresh ginger

1/2 green beans or frozen peas, your preference
1/2 to 1 cup milk warmed
1 tbs butter

1. Pierce potatoes all over with fork. Cook in microwave on High 15 to 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
2. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add turkey; sprinkle with 1/2 teaspoon salt and cook 5 to 6 minutes or until no longer pink, stirring and breaking up turkey with side of spoon.
3. Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Put turkey mixture into 9X13 baking dish and spread evenly.
4. Preheat oven to 375 degrees F. Wipe skillet dry. To same skillet, add remaining 1 tablespoon oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally. Stir in ginger and 1/2 teaspoon salt. Spread evenly over turkey mixture in dish.
5. When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 teaspoon salt; mash until well blended. Spread potatoes over vegetables.
6. Bake uncovered, 35 to 40 minutes or until top is browned.
   

There ya have it!! Wham, bam thank ya MA'AM for joining us last night! T'was a dream!

I have no pictures of this lovely dish, so instead, I've decided to share some of my favorite holiday kitty--soon to be YOURS, EFisher & NJAllgood.....

OK why not two...