Recipe: Turkey Chili Shepherd's Pie with a Sweet Potato Topper

TURKEY CHILI SHEPHERD'S PIE WITH
A SWEET POTATO TOPPER



FOR THE SWEET POTATO TOPPER:
2 1/2 pounds sweet potatoes (4 or 5 potatoes), peeled and cubed
Salt
4 tablespoons (1/2 stick)butter, cut into pieces
2 teaspoons grated orange zest
1 cup creme fraiche or sour cream
Black pepper
Freshly grated nutmeg, to taste (about 1/4 teaspoon)
FOR THE CHILI:
2 tablespoons extra-virgin olive oil
2 pounds ground turkey
1 large onion, chopped
2 small chile peppers (such as Red Fresno, jalapeno, or Serrano)
1 red bell pepper, seeded and chopped
2 to 3 large garlic cloves
3 tablespoons chili powder, preferably Gerhardt's brand
1 tablespoon sweet smoked paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 cup tomato paste
2 to 3 cups turkey or chicken stock
2 cups shredded sharp yellow cheddar cheese

Place the potatoes in a large pot, cover with cold water, and bring to a boil. Salt the water and cook until tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot, then mash with the butter, orange zest, and creme fraiche or sour cream. Season with salt, pepper, and nutmeg to taste.

While the potatoes are coming to a boil, heat a chili pot with the oil over medium-high to high heat. Add the turkey and brown, breaking up the meat, then add the onion and cook for 2 to 3 minutes while you chop the chile peppers, bell pepper, and garlic. Add the peppers and garlic to the pot, season with the spices, salt, and black pepper, and cook for 8 to 10 minutes more. Stir in the tomato paste for 1 minute, then add the stock and simmer for a few minutes longer to thicken and combine the flavors.

Preheat the broiler.

Place the chili in a casserole dish, spread the mashed sweet potatoes on top, and cover with the cheddar cheese. Brown under the broiler until golden.



Makes 4-5 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Rachael Ray's Look and Cook by Rachael Ray