by Sonali aka the Foodie Physician
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Sonali aka the Foodie Physician's Notes:
Expand2 teaspoons canola oil Ask a question about this ingredient
1 large yellow onion, chopped Ask a question about this ingredient
1 red bell pepper, seeded and chopped (about 1 cup) Ask a question about this ingredient
3 cloves garlic, chopped Ask a question about this ingredient
1 1/2 - 2 teaspoon chopped chipotles in adobo (seeds removed) plus 1 teaspoon adobo sauce from the can Ask a question about this ingredient
2 teaspoons ground cumin Ask a question about this ingredient
1 1/2 teaspoon dried oregano Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
1 pound lean (93/7) ground turkey Ask a question about this ingredient
2 tablespoons flour, preferably white whole wheat Ask a question about this ingredient
1 1/2 cup low sodium chicken stock Ask a question about this ingredient
1 bag (1 lb) mixed frozen vegetables Ask a question about this ingredient
1/4 cup chopped cilantro Ask a question about this ingredient
Kosher salt and black pepper Ask a question about this ingredient
2 1/2 pounds sweet potatoes (about 4 medium potatoes) Ask a question about this ingredient
1/3 cup reduced fat sour cream Ask a question about this ingredient
1/2 cup reduced sodium chicken stock, heated Ask a question about this ingredient
Kosher salt and black pepper Ask a question about this ingredient
2 tablespoons sliced scaliions for garnish (optional) Ask a question about this ingredient
Preheat oven to 400 degrees F.
Ask a question about this stepTo make the filling, heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until slightly softened, 6-7 minutes. Add the garlic, chipotles, adobo sauce, cumin, oregano, and tomato paste and cook 1-2 minutes until fragrant. Add the turkey and cook, breaking it up with a spoon, until it is no longer pink. Stir in the flour and cook another 1-2 minutes. Add the chicken stock, frozen vegetables and cilantro and simmer another couple of minutes until thickened. Season the filling with salt and pepper. Pour the mixture into a 9-inch pie pan or 6 individual gratin dishes.
Ask a question about this stepTo make the topping, pierce the sweet potatoes all over with a fork. Place them on a plate and microwave 8-10 minutes until soft, turning them over halfway through. Once cooled slightly, cut the potatoes in half and remove the skin. Place the flesh in a bowl along with the sour cream and chicken stock. Mash the mixture together with a potato masher until smooth. Alternatively, you can pass the sweet potatoes through a food mill or potato ricer and then stir in the other ingredients. Season the mixture with salt and pepper.
Ask a question about this stepSpread the sweet potato topping evenly over the filling, spreading it all the way to the edges. Alternatively, you can pipe the topping on with a pastry bag.
Ask a question about this stepPlace the pie(s) on a baking sheet and bake in the oven 20-25 minutes until filling is warm and topping is lightly browned. Remove from oven and garnish with scallions. Cool 15 minutes before serving.
Ask a question about this stepSonali-I've just put this in the oven--I don't see for how long in your recipe. I'm guessing 30 mins and keeping my fingers crossed. Help!
Hi Carolinacove, I tried to add the last step of the recipe a few times but there seems to be a problem with the Food52 site because it doesn't show up. Anyway, the last step is, " Place the pie(s) on a baking sheet and bake in the oven 20-25 minutes until filling is warm and topping is lightly browned. Remove from oven and garnish with scallions. Cool 15 minutes before serving." If you have any more questions about the recipe, you can also check out my blog at www.thefoodiephysician.com
I hope you like it!