Monday, January 21, 2013

Turkey Chili and Sweet Potato Shepherd's Pie by Rachael Ray

Let me just say first...YUMMY!
I loved this recipe! 
And to be honest, my decision to make Turkey Chili and Sweet Potato Shepherd's Pie was not a long thought-out decision; it was a rather quick decision (for me). 
Sunday, I was wondering, "What am I going to make for dinner next?"

I had just finished making a big batch of pork for the Pulled Pork + Beer Grilled Cheese Sandwiches (so, I was a bit "porked out" <har har>). Plus, I had already made Mexican that day and we had Salmon last week. I was looking for something different, yet, something different with stuff I already (primarily) had in stock. I thought, "What is a recipe that involves both sweet potatoes and ground beef?"

Google had the answer, naturally. 
Alas, Google holds a world of knowledge. If you don't know the answer..."Google It!" Chances are, you'll find a pretty dependable answer.
Well, Google had a darn good and dependable answer for me - a recipe by Rachael Ray. 
This was YUM-O! (I know, very cliche-couldn't resist).

I had never had anything quite like Turkey Chili and Sweet Potato Shephard's Pie, so, I was a bit cautious of the unknown. I wasn't for sure how the flavors would work together. 
Shame on me - I shouldn't have doubted Rachael and the recipe's 5 star rating on www.foodnetwork.com. 

Click HERE to go to FoodNetwork.com for the Recipe and Reviews

Ingredients

  • 2 1/2 pounds sweet potatoes, 4 to 5 potatoes, peeled and cubed
  • Salt
  • 2 teaspoons orange zest
  • 4 tablespoons butter, cut into pieces
  • 1 cup creme fraiche or sour cream
  • Freshly ground black pepper
  • Freshly grated nutmeg, to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds ground turkey
  • 1 large onion, chopped
  • 2 small chile peppers, red fresno, jalapeno or serrano
  • 1 red bell pepper, chopped
  • 2 to 3 large cloves garlic, chopped
  • 3 tablespoons chili powder (recommended: Gerhardt's)
  • 1 tablespoon smoked sweet paprika
  • 1 tablespoon ground cumin, a palmful
  • 1 tablespoon ground coriander, a palmful
  • 1/4 cup tomato paste
  • 2 to 3 cups turkey or chicken stock
  • 2 cups shredded sharp yellow Cheddar

Directions

1) Add the potatoes to a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook to tender about 12 to 15 minutes. Drain and return to hot pot. Add the zest, butter, creme fraiche or sour cream, salt, pepper and nutmeg, to taste.
2) While potatoes are coming to a boil, heat a chili pot with extra-virgin olive oil, 2 turns of the pan, over medium-high to high heat. Add the turkey and brown, then add in the onions and cook 2 to 3 minutes. Chop the peppers, then add them along with the garlic to the turkey. Stir in the spices, and add salt and pepper, to taste. Cook for 8 to 10 minutes, then add the tomato paste and cook for 1 minute. Stir in the stock and simmer a few minutes to thicken and combine flavors.
3) Preheat the broiler.
4) Transfer the chili to a casserole, spread the potatoes over the top and cover with Cheddar cheese. Brown under the broiler until golden and serve.


I skimmed a few of the reviews before I made the dish-just for some pointers. This recipe is pretty forgiving, since I used what I had on hand. So, based on the reviews and items in stock, I changed the following:
  • I scaled back the orange zest and nutmeg (used just a dash)
  • Used half Greek yogurt and half sour cream in the mashed sweet potatoes
  • Chose a half of a jalapeno for my hot pepper of choice (seeds and ribs removed).
  • I used ground sirloin (simply because it is what I had in the house).
  • Reduced the amount of butter and olive oil.
  • Used Tomato Sauce instead of Tomato Paste.
One thing to change next time - the ratio of sweet potato to ground beef.
As written, the sweet potato to meat ratio is about 2:1.
For us, we prefer equal amount of sweet potato to meat- but, that may just be use. After all, Hubby is a definite meat-eater.

P.S. My kitchen was a mess after putting the dish together...Hello, cyclone in in my kitchen! So, to prevent cyclone destruction, I suggest having out all ingredients before you start cooking. Lesson learned.

Hope you enjoy!





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