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Court’s Chili Sweet Potato Shepard’s Pie

Court’s Chili Sweet Potato Shepard’s Pie
 

Court’s Chili Sweet Potato Shepard’s Pie
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Recipe type: Main Dish
Ingredients
  • Sweet Potatoes:
  • 2 ½ pounds sweet potatoes (4-5 potatoes), peeled and cubed
  • 2 teaspoons orange zest + juice
  • 4 tablespoons butter, cut into small pieces
  • ½ cup coconut milk
  • ½ teaspoon nutmeg
  • Salt, to taste
  • Pepper, to taste
  • Turkey Mixture:
  • 2 tablespoons extra-virgin olive oil.
  • 2 pounds ground turkey
  • 1 large red onion, small dice
  • 2 carrots, thinly sliced
  • 2 jalapenos, seeds removed, thinly sliced
  • 2-3 large garlic cloves, peeled and minced
  • (2) 1” pieces of ginger, peeled and minced
  • 1 tablespoon cinnamon
  • 2 tablespoons ground cumin
  • 1 ½ tablespoons ground coriander
  • ¼ cup tomato paste
  • 2-3 cups chicken stock
  • 1 cup slivered almonds
  • Sweet paprika, for garnish
Instructions
  1. Preheat oven to 375 degrees.
  2. Add the potatoes to a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook until tender, about 12-15 minutes. Drain and return to hot pot. Add the zest, juice, butter, coconut milk, nutmeg, salt and pepper. Mash and stir to combine.
  3. While potatoes are coming to a boil, heat a large pot with extra virgin olive oil over medium-high heat. Add the turkey and brown. Add onions and cook, 2-3 minutes. Add carrots and jalapeno, sauté 3 minutes more. Add garlic, ginger and all spices. Cook for 5-8 minutes. Add tomato paste, cook 1 minute more. Add chicken stock. Season with salt and pepper. Simmer a few minutes to thicken.
  4. Transfer chili to a casserole dish, spread the potatoes over top. Cover with sliced almonds and sprinkle with sweet paprika. Place in 375 degree oven until almonds brown, about 5 minutes.