Monday, January 26, 2015

Sweet Potato Chicken Shepard's Pie

I noticed the other day that the last post on K&K Test Kitchen was from October.  That is just not okay. And I'm sorry! Life has been pretty hectic and while I'm certainly still eating, I just haven't been finding the time to actually make new recipes or photograph and blog them.

But here I am!! And I have an amazing recipe to share with you.  I was craving something warm, comforting, and filling.  And I wanted to have lots of leftovers for my lunches for the week.  (That's the other problem, I only cook for myself and most of the time I eat leftovers for DAYS!)  This recipe hit the ball out of the park.  It was relatively easy, cheap, and it is DELICIOUS.  It is also the first time I have had a "Shepard's Pie."  Can you believe it!? I didn't know what I was missing.  And while this recipe is missing fat and heaviness, it is not missing flavor.  (Excuse the photos, didn't know I was going to post this and made it at 9 pm, when it was dark out!)

For those of you snowed into the Northeast, this would be the perfect meal to whip up to enjoy while watching the blizzard swirl outside.

Sweet Potato Chicken Shepard's Pie

1 large sweet potato (or 2 medium sized)
1/4 cup low fat milk
1 tablespoon butter
1 tablespoon coconut oil
1 lb. ground chicken breast (or ground turkey breast)
2 cups frozen mixed vegetables
2 shallots minced
2 cloves garlic minced
1-1/2 cups beef broth
2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon flour for a roux
1 tablespoon fresh thyme
Salt and pepper

Preheat the oven to 375F.

Peel and cube the sweet potato.  Add the sweet potato to a large pot and cover with water.  Put the pot on the stove and bring the water to a boil.  Turn the heat down and simmer for about 10 minutes or until a fork easily pierces the sweet potato.  Drain the water, then return the sweet potatoes to the pot.  Add butter and milk and mash the sweet potatoes.

Meanwhile, in a large skillet, heat coconut oil and add the ground chicken.  Breaking it up as it cooks.  Season with salt and pepper.  Once the chicken looks cooked through, add the shallots and garlic and cook for about 30 seconds.  Then add the veggies and cook for about 3 minutes until the veggies begin to soften.  Add the tomato paste, Worchestershire sauce and beef broth and bring everything to a simmer.  Remove about 1/4 cup of the sauce to a small bowl and add the flour to it, stirring well to remove lumps and create a roux.  Return the mixture to the skillet and stir to combine everything.

Transfer the mixture to a casserole dish (choose the size depending on how thick you want the pie to be, I used an 8" round casserole dish.)  Then smooth the sweet potato over the meat and vegetable mixture.  Put the dish in the oven and cook for 20-25 minutes or until bubbling. Let cool slightly before serving and enjoy!

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