Win! Not only is this recipe for a fabulous shepherd’s pie but it is for a chili and sweet potato shepherd’s pie. That is double the yum if you ask me!
about 1 1/2 pounds sweet potatoes, 2 to 3 potatoes, peeled and cubed
1 t. orange zest
1 T. butter, cut into pieces
1/2 c. Greek yogurt
1 T. Bertolli olive oil
1 lb. ground turkey
1 onion, chopped
1 jalapeno pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 1/2 T. chili powder
1/2 T. paprika
1/2 T. ground cumin
1/2 T. ground coriander
2 T. tomato paste
1 1/2 c. chicken stock (or vegetable brother or water)
1 c. or so of grated cheddar cheese
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, Greek yogurt, salt, pepper and nutmeg, to taste.
While potatoes are coming to a boil, heat a large pot with olive oil, 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.
If using beans, cook the onions, peppers, and garlic first. Add the spices and cook for a minute or two, then add the beans.
Preheat the broiler. Transfer the chili to a casserole dish.
Spread the potatoes over the top and cover with cheese.
Brown under the broiler until golden.