Sweet Potato Shepherd’s Pie

Ingredients:

4 large sweet potatoes, peeled
1/4 cup (50 mL) butter
1/4 cup (50 mL) milk
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
2-3 cloves garlic, minced
1 medium onion, diced
2 lb (900 g) ground turkey
2 cups (500 mL) chopped carrots
2 tbsp (30 mL) flour
1/4 cup (50 mL) chicken stock
2 14 oz (400 g) cans peas, drained
2 14 oz (400 g) cans corn, drained
1 14 oz (400 g) can yellow beans, drained
1 14 oz (400 g) can green beans, drained
6 oz (170 g) crumbled feta


Directions:

Boil sweet potatoes in large pot of water until tender. Drain and mash together with butter, milk, salt and pepper. Set aside.

In large skillet, add olive oil and butter; sauté garlic and onion, then add ground turkey, and salt and pepper to taste, cooking until turkey is no longer pink.

Parboil carrots: cook in boiling water for 10 minutes, or until they start to soften.

In a cup, whisk flour with chicken stock until smooth; gradually add to turkey, stirring 2 to 3 minutes, or until sauce thickens.

Spread turkey mixture in bottom of a 9x13" baking dish. Top with vegetables, feta, then mashed sweet potatoes. Bake for 55 to 60 minutes at 350°F (180°C) until heated through.

Makes 6 servings.

Note: This casserole freezes well.