I got this recipe from Good Housekeeping, modified the milk part, and it was a HUGE hit at a Chanukah party I attended last year. Rave reviews. If you were at my synagogue’s Volunteer’s Chanukah party, maybe you remember it. 😉
CURRIED SWEET POTATO SHEPHERD’S PIE
- 5 medium (12-ounce) sweet potatoes
- 2 tablespoon(s) vegetable oil
- 2 pound(s) ground turkey or chicken
- 2 teaspoon(s) salt
- 1/3 cup(s) all-purpose flour
- 1 tablespoon(s) curry powder
- 1 can(s) (14- to 14 1/2-ounce) chicken broth
- 1 1/2 pound(s) carrots, peeled and chopped
- 1 1/2 pound(s) parsnips, peeled and chopped
- 1 medium onion, chopped
- 1 tablespoon(s) grated peeled fresh ginger
- 1 package(s) (10-ounce) frozen peas
- 1 cup(s) soy milk warmed
- 2 tablespoon(s) margarine
Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add turkey (or in my recipe 1/2 ground turkey, 1/2 ground chicken); 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.
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. Divide turkey mixture between two 2 1/2- to 3-quart glass or ceramic baking dishes and spread evenly.
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, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture.
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 soy milk, margarine, and 1 teaspoon salt; mash until well blended. Spread potatoes over vegetables.