Pre-heat the oven to 425°F.
In an ovensafe, deep skillet or a Dutch oven, heat 2 tablespoons EVOO over high heat. Add the meat and break it up with a wooden spoon, then season with the salt and pepper and poultry seasoning.
Place the sweet potatoes in a pot and cover them with water. Cover the pot, bring to a boil, salt them and cook for 15 minutes, until tender.
Grate the onion and carrots into the turkey. Add the celery and stir, then cook for 5 minutes.
While the vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add the flour to the melted butter, whisk for 1 minute, then whisk in the stock and season with salt, pepper and Worcestershire sauce. Thicken for a few minutes.
Stir the peas into meat and turn the heat off.
Originally Submitted
5/24/2008
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