Sweet Potato Shepherd Pie
Because it’s tasty, hearty and nutritious, this is a regular fall dinner at our house. It can be made a day or two early for those busy weeknights.
Variations:
- Use only with sweet potatoes or only with butternut squash.
- Use ground turkey, beef or bison instead of turkey sausage
- Make it spicy, adding a chopped jalapeño or two
- Give it a Southwest twist When preparing the sausage filling, add 1 teaspoon chili 1 teaspoon paprika 1 1/2 cup corn kernels (I used defrosted frozen corn) Instead of bell pepper, use a poblano pepper
- Make it vegan by using cooked lentils instead of turkey sausage.
It’s a great way to use leftover Butternut Squash and Sweet Potato Puree after Thanksgiving. Layer it over the leftover Wild Rice, Turkey Sausage and Leek Stuffing. If no stuffing is left, make the filling with leftover turkey instead of turkey sausage.
Serve it with Kale, Apple and Cranberry Salad with Pumpkin Seeds
Ingredients
- 1 1/2 pounds sweet potatoes peeled, cut into 2-inch pieces (about 5 cups)
- 1 1/2 pound butternut squash peeled, seeded, cut into 2-inch pieces (about 3 cups)
- 1/2 cup of broth (I generally use chicken. If making vegan, use vegetable broth)
- Salt and pepper to taste
- 2 tablespoons expeller-pressed canola oil
- 1 1/2 pounds Italian turkey sausage casings removed
- 2 cups onions coarsely chopped
- 1 bell pepper I prefer red bell pepper but it also use green bell peppers
- 1 cup celery chopped
- 3 garlic cloves minced
- 1 teaspoon oregano
- 1 1/2 teaspoons cumin powder
- 1/8 - 1/4 teaspoon red pepper flakes optional
Adjust servings: servings
Units:
Instructions
- Steam sweet potatoes and butternut squash until tender. Drain. Return to saucepan and mash with a potato masher. Add broth, mix until smooth and season with salt and pepper to taste.
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish.
- Heat expeller-pressed canola oil in skillet over medium-high heat and cook sausage, breaking up with spoon and occasionally stirring, until it is brown (about 10 minutes). Transfer sausage to a bowl.
- Add onions to the same skillet and sauté, stirring occasionally, over medium-high heat until onions are translucent, about 8 minutes. Add celery, garlic, cumin, coriander and red pepper flakes (if using red pepper flakes). Season to taste with salt and pepper. Mix sausage back into skillet. Season with salt and pepper.
- Place sausage mixture into prepared baking dish. Spoon sweet potato mixture over; smooth top.
- Bake until it begins to brown around edges, about 45 minutes (or about 1 hour if it was refrigerated).
- Let stand 5 minutes before serving.
Recipe Notes
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