TURKEY SHEPHERD'S PIE WITH SWEET POTATO

Turkey Shepherd's Pie with Sweet Potato image

Provided by Geoffrey Zakarian

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 25

4 to 5 medium sweet potatoes, cooked
1 cup heavy cream
4 tablespoons unsalted butter, softened
1 teaspoon ground coriander
1 teaspoon ground ginger
2 large egg yolks
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
1/4 cup grated Pecorino-Romano
1/4 cup breadcrumbs
1 teaspoon fresh thyme leaves
4 strips bacon or pancetta, diced
2 pounds ground dark meat turkey
1 Spanish onion, chopped
1 leek, washed and small diced
6 sage leaves, minced
1/4 cup pine nuts
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
2 cups chicken stock
1 cup frozen diced carrots, thawed
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh parsley

Steps:

For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside.
For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside.
For the shepherd's pie: Preheat oven to 375 degrees F.
Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes.
Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning.
Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve.