Turkey & Guinness Sweet Potato Shepherds’ Pie

Sweet Potato Top
6 medium sweet potatoes, peeled & cut into chunks
Coarse salt and freshly cracked black pepper, to taste
¼ cup half and half
2 tablespoon butter
Pinch of freshly grated nutmeg
Salt & pepper to taste

Turkey Filling

1 tablespoon olive oil 2 pounds ground turkey thighs
2 small onions, finely chopped 2 cloves garlic, minced
2 stalks celery, finely diced 2 carrots, finely diced
2 teaspoons fresh chopped thyme 1 tbsp herbs de provence
½ cup frozen peas 1 teaspoon dried oregano
Pinch ground cloves (optional) ½ cup rich chicken stock
½ cup Guinness beer 1 tablespoon Worcestershire
1 tablespoon Dijon mustard salt and freshly cracked black pepper to taste

For the Sweet Potato Topping

1. Bring a large pot of water to a boil – add a good pinch of salt and the potatoes – boil until fork tender.
2. Mash the sweet potatoes and add butter, cream, nutmeg, and salt & pepper. Stir with wooden spoon until blended. Adjust seasoning as necessary.

For the Meat Filling

1. Put oil into a large deep skillet over medium heat. Add the onions and sauté until softened. Add garlic and continue to sauté for 3 minutes.
2. Add the turkey, breaking it apart and stirring until it’s browned.
3. Add the celery, carrots, thyme, herbs de provence, oregano & season with salt and pepper.
4. Continue to cook over high heat until carrots begin to soften.
5. Add the beer and stock into pan and then add the Worcestershire and Dijon. Bring to a boil and then reduce heat to low.
6. Stir in the peas and season the mixture with salt and pepper – simmer covered, until meat is tender and moisture is absorbed, about 20 minutes.
7. Put meat mixture into a baking dish. Spread the mashed sweet potatoes over top and bake until top is golden and meat filling is bubbling, about 25 to 30 minutes. Serve Immediately.

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