Turkey Chili & Sweet Potato Shepherd's Pie

I can't take credit for this one- I saw Rachael Ray make this last week and thought it was a delicious idea. Who doesn't look some hearty chili on a cool, fall day, with a decadent layer of mashed sweet potatoes! I've linked Rachael's recipe here, and the following is my recipe; I added and subtracted ingredients to adjust it to my likings- for example, I always add a beer to chili, and I added a few more veggies to increase fiber. This is another recipe that I'll be able to enjoy a few times this week, and so should you!

Recipe & Ingredients:

Printable Recipe

• 2 medium-large sweet potatoes, cubed
• 3 Tbls. butter
• 1/4 cup milk
• 1 tsp. ground nutmeg
• dash of cinnamon
• S & P to taste

Place cubed potatoes in a large saucepan, cover with water and bring to a boil. Cook for 15 minutes, drain and return to saucepan. Add butter, milk and seasonings and mash with a potato masher until desired consistency. Set aside.

• 1 package or 1 1/2lbs. ground turkey
• vegetable spray
• 1/2 diced white onion
• 1 large carrot, peeled then chopped finely (you could also shred)
• 1 red bell pepper, chopped finely
• 2 garlic cloves, minced or put through garlic-press
• 2 Tbls. chopped jalapeno (optional) (I used jarred)
• 3 Tbls. chili powder
• 1 Tbls. cumin
• 1 Tbls. paprika
• 3 Tbls. tomato paste (I use the kind in the tube for easy storage)
• 1 bottle of beer (I used pumpkin ale, use whatever you like, or substitute 1 1/2 cups of vegetable or chicken stock)
• 1 can Reduced Sodium tomato soup
• 1/2 frozen corn kernels
• 1 can beans, drained (black beans or red kidney beans would be great options)
• 1-2 cups shredded cheddar cheese

Heat your large dutch oven or big pot over medium heat, spray the bottom with a coating of vegetable spray and brown the ground turkey meat. Add the onions, carrots and garlic, jalapeno, and spices, saute for 10 minutes until tender. Stir in tomato paste, beer/stock, tomato soup + 1/2 can of water, season with S&P, and bring up to a boil. Lower heat to simmer, for 20-30 minutes until all the flavors have blended nicely and it has reduced down. Stir in corn and beans, cook 5 minutes until warmed through. Let cool 15 minutes or so.

Carefully, transfer the chili into a deeper baking dish, then evenly smooth the mashed sweet potatoes over the top. At this point you can store the dish in the fridge until dinner time, OR if you're eating right away, sprinkle the top of the potatoes with the cheese and then broil in the oven until bubbly and brown, about 10 minutes.

You Could Also Try...

• Fill individual ramekin dishes instead of one big dish


• Use white potatoes if you don't like sweet potatoes


• Tightly cover finished product (minus the cheese) with plastic wrap, then foil, and freeze away for a rainy (or snowy, doh!) day. When you're ready to serve, take it right from freezer to oven and bake at 300 degrees until warmed through, sprinkle on cheese and turn up to broil for last 10 minutes.