A new year, a new look!! Taste and Tell will be celebrating it’s 3rd birthday in a few months, and since the beginning, I have basically had the same look. And I decided 2010 is the year for change! So please bear with me over the next week or so while I work through some kinks. And note on the top right hand corner – we now have a fan page! Click on the button above to become a fan and receive recipe updates and other information. I’m thinking of doing some giveaways over there just for Facebook fans!
I hope you all had a wonderful holiday. I know mine was just perfect. It’s sad to see it all go, but at the same time, it feels good to get back into the normal swing of things. And it’s going to feel good to get back to eating normal instead of stuffing my face with cookies every day!!
If you are missing the holidays already, here is a recipe with holiday flavors that you can have year round. And it’s filled with veggies! I have seen many recipes that add a banana to mashed sweet potatoes as this one does, so I was really excited to try it out. But I have to admit that I’m not the biggest fan of it – a little too sweet for my tastes. Feel free to give it a try, I’m sure lots of people like it! But this was a tasty meal, full of holiday flavors but perfect for any night.
Turkey Sweet-Potato Shepherd’s Pie
from Every Day with Rachael Ray October 2007
makes 4 servings
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
2 pounds ground turkey
1 large onion, chopped
2 large carrots, grated
4 ribs celery from the heart, chopped
2 teaspoons poultry seasoning
4 tablespoons butter
2 tablespoons flour
2 cups turkey or chicken broth
a few dashes Worcestershire sauce
one 10-ounce box frozen peas
1/3 ripe banana, sliced
a few dashes of hot pepper sauce
2 cups shredded sharp cheddar cheese (about 8 ounces)
In a large saucepan, combine the sweet potatoes and enough cold water to cover. Bring to a boil, salt the water and cook until tender, 15 minutes. Drain and set aside, reserving the pot.
While the sweet potatoes cook, preheat the oven to 425°. In a deep skillet or Dutch oven, heat the EVOO, 2 turns of the pan, over high heat. Add the turkey and cook, breaking up with a spoon. Stir in the onion, carrots, celery and poultry seasoning. Season with salt and pepper and cook for 5 minutes.
In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the turkey broth and season with salt, pepper and the Worcestershire sauce. Simmer for a few minutes until thickened, then stir into the turkey mixture. Stir in the peas and remove from the heat.
Add the remaining 2 tablespoons butter to the sweet-potato pot and melt over medium-low heat. Add the sweet potatoes and banana; season with salt, pepper and the hot sauce and mash until combined.
Top the turkey with the sweet potato mixture and smooth the top. Cover the sweet potatoes with the cheddar and bake until the cheese is completely melted, about 5 minutes.