turkey chili sweet potato shepard's pie.

Okay.  So I heart-with-a-slash-thru-it Halloween.  I really don't like it.  Pretty much hate costume parties.  Try to avoid them actually.  And when it comes to Halloween-themed food, I hate all that stuff even more.  You know what I mean, right?  You can't turn on the Food Network or the morning news right now without watching someone try to turn meatballs into googly eyes, or hot dogs into bloody fingers.  Please explain to me what part of you wants to eat something that resembles blood or an eyeball?  C'mon, some of you might say, have a sense of humor.  Okay, okay, I'm open to that feedback.  I'll think about it.  But in the mean time, here's my nod to Halloween.  A version of shepard's pie that's um, orange.  See.  I do know how to have fun.

I think I caught the tail end of a Rachel Ray (more on my feelings about her later) show where she made a version of this and I thought it sounded interesting.  It's basically your best turkey chili recipe with some smashed sweet potatoes on top with a little cheddar cheese.  Here are some loose guidelines but feel free to tweak this however you see fit.  It was over-the-top satisfying.

Turkey Chili-Sweet Potato Shepard's Pie
--serves 4

Chili:
1 lb. ground turkey
1 good sized onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup beef or chicken stock (I used chicken, worked great)
1 big can chili beans
1 small can diced tomatoes, drained
3 tablespoons chili powder
1 teaspoon ground cumin
salt and pepper to taste

Potatoes:
3 good sized orange fleshed sweet potatoes
1/4 cup sour cream (I used plain Greek yogurt, worked great)
pat of butter
some orange zest if you have an orange hanging around--I skipped it.
cheddar cheese
salt and pepper

Heat oven to 400.  Bake sweet potatoes until done, 40-60 min. Meanwhile, brown the meat and then add the chopped onion.  Cook until onion is translucent, a few minutes.  Add the garlic, cook for about a minute.  Add the stock and scrape up any brown bits.  Add the tomato paste, beans, tomatoes, and spices.  Simmer for 10-20 minutes.

When the potatoes are done and cooled, scoop all the pulp into a bowl and mix in the sour cream, zest, butter, salt and pepper.  Pour the chili into a casserole and top with sweet potato mixture.  Top with cheese and stick into the oven until cheese is melted and everything is heated through.

 

Comments

[GoodEnoughWoman]

OMG. I am so going to make this. I love, love, sweet potatoes. I love shepard's pie. I'm getting ready to make some turkey chili right now, and if I had any yams lying around I would TOTALLY make this instead.

[ashley]

when your in the bean isle, look for the can that says "chili beans." they aren't kidneys and it's not a can of chili either. it's a type of bean, kinda like a pinto but smaller and most likely seasoned with chili-ish stuff in the goop. Dump the whole can in.

[--ginger.]

I hate to be annoying, but what are "chili beans" . . . do you mean kidney beans or do you mean a can of chili with beans only?

[--ginger.]

I think if I hadn't just finished making dinner, I'd drive to the store right now and make this. Seriously. Yum.