Recipe: Sweet Potato Shepherds Pie

I decided to do a new thing on the blog by sharing a recipe at least once a week. Most of these recipes will be directly from a cookbook or Pinterest, I do not claim to make my own recipes. However, I often tweak them based on ingredients floating around my pantry or the meat that I have in my freezer.

One of my life goals is to cook every recipe in a cookbook. I have so many cookbooks going at once that I’m not sure I will ever accomplish this goal, but I hopefully have a few more years of meals to make!

At the beginning of the month, I sit down and flip through my planner, making sure that I have a meal planned for every night of the week. If I don’t have a meal planned, I browse my cookbooks and plan something for that night. Once the whole month is planned, I go through all the recipes and make my grocery list and go grocery shopping. Obviously, I stop at the store more than once a month to get milk, eggs and fruits and veggies. But at the beginning of the month, I know exactly non-perishables I need, and how much I need to get.

The first year or so of marriage I browsed through my cookbooks and cooked most of the recipes that looked good/easy. Unfortunately, now that I have done that, I have the harder recipes and the recipes that don’t look so appetizing to me. But I REALLY want to cook every recipe in the cookbook, so I’m tackling some interesting ones.

Although not all of them look overly appetizing, I decided that I would never know if I didn’t try. Besides, if I only cooked the ones that looked good to me, I’d be sticking to the pasta section. Seriously, pasta always looks good to me.

And just in case you think I am such a wonderful and hardworking cook, let me prove you wrong with this recipe…

This one was an ultimate fail for Theo and I. I even wrote ‘yuck’ in the cookbook, so I remember to not cook that one again.

The recipe is, as follows, from Better Homes and Gardens (Bridal Edition):

(Note: This is actually my favorite cookbook, and the fact that the recipe was not good to us is NOT a reflection of how I feel about most of their recipes!)

1 1/2 pds sweet potatoes, peeled and cut into 2-inch pieces

2 cloves garlic

1/4 c fat-free milk

1/2 t salt

12 ounces uncooked ground turkey breast

1/2 c chopped onion

1 1/4 c chopped zucchini

1 c chopped carrots

1/2 c frozen whole kernel corn

1/4 c water

1 8 oz can tomato sauce

2 T worcestershire sauce

2 t snipped fresh sage or 1/2 t dried sage

1/8 t black pepper

1. Preheat the oven to 375. In a medium saucepan, cook sweet potatoes and garlic, covered, in enough lightly salted boiling water to cover for 15 to 20 minutes or until tender, drain. Mash with a potato masher or beat with an electric mixer on low speed. Gradually add milk and salt, mashing or beating to make potato mixture light and fluffy. Cover and keep warm.

(ya’ll, I followed this directions to a t- and those sweet potatoes were STILL stringy, not light and fluffy. Fail #1- proceed anyways).

2. Meanwhile, in a large skillet cook turkey and onion over medium heat until meat is brown, stirring to break up turkey as it cooks. Drain, if needed. Stir in zuchinni, carrots, corn and water. Bring to boiling; reduce heat. Simmer, covered, for 5-10 mins or until vegetables are tender.

(Ok, so at this point, I realized I didn’t have all the ingredients it called for. I used chicken instead of turkey, I didn’t have any carrots, and I used green beans instead of corn. Soooo, maybe that’s why it ended up tasting so bad?)

3. Add tomato sauce, Worcestershire sauce, sage and pepper to turkey mixture, heat through. Spoon turkey mixture into casserole or souffle dish, spreading evenly. Spoon mashed potato mixture in mounds on turkey mixture.

(I did this…and I did it exactly like they said. Perfect)

4. Bake, uncovered for 20-25 minutes or until heated through. If desired, sprinkle with additional sage before serving.

Optional step:

5. Choke some down, but realize it’s just not worth it. Feed the entire dish to the chickens to make them plump (and hopefully lay some eggggss!), and have some cereal for dinner.

Now it’s your turn! Maybe I just cooked it wrong, substituted too many things and threw off the flavor. Maybe Theo and I just have weird pallets and this could be the favorite meal in your household! I want some feedback…you should try this recipe, and tell me what you thought!

One comment

  1. Nancy says:

    This is the 2nd time I’ve tried to comment. Shepherd’s Pie is by definition left-over meat and vegetables with mashed potatoes on top, so substituting different vegetables shouldn’t matter. Do you like traditional shepherd’s Pie? (I think it’s ok, but I don’t get excited about it.) Maybe the stringiness of the chicken (usually you use ground meat) and the stringiness of the potatoes was a bad mix. who knows? It looked good, anyway.

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