- 5 medium sweet potatoes
- 2 tablespoons vegetable oil
- 2 pounds ground turkey or chicken
- 2 teaspoons salt
- 1/3 cup flour
- 1 tablespoon curry powder
- 1 can (14 oz) chicken broth
- 1 1/2 pounds carrots (peeled & chopped)
- 1 1/2 pounds parsnips (peeled & chopped)
- 1 medium onion (chopped)
- 1 tablespoon grated peeled fresh ginger
- 1 package (10 oz) frozen peas
- 1 cup milk (warmed)
- 2 tablespoons butter
Pierce potatoes all over with fork. Cook in microwave on high for 15 - 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
Meanwhile in skillet heat 1 tablespoon oil on medium until hot. Add turkey; sprinkle with 1/2 teaspoon salt and cook 5-6 min. or until no longer pink, stirring and breaking up turkey with side of spoon.
Stir flour and curry powder into turkey in skillet; cook 1 min. stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. divide turkey mixture between two 2 1/2 or 3 quart baking dishes and spread evenly.
Preheat oven to 375. Wipe skillet dry. Add remaining 1 tablespoon oil to skillet and heat on medium until hot. Add carrots, parsnips, and onion and cook, covered, about 15 min. or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture.
when cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 teaspoon salt; mash until well blended. Spread over casseroles mixture.
Bake (1) shepherd's pie, uncover, 35-40 min or until top is browned. Meanwhile, prepare second casserole for freezing.