Sweet Potato-topped Turkey Pot Pie

By á-749

Ingredients

• 2 lbs. sweet potatoes, peeled and cut in 1 inch cubes
• 2 tsps. kosher salt
• 3 tbsps. unsalted butter, melted
• 1/4 tsp freshly grated nutmeg
• freshly ground pepper
• Turkey Filling-
• 2 tbsps. unsalted butter
• 2 tbsps. canola oil
• 1 large yellow onion, diced
• 3/4 cup diced celery
• 3/4 cup peeled and diced carrots
• 1 tsp kosher salt
• 3 tbsps. flour
• 1 1/2 cups chicken or turkey stock or low sodium chicken broth
• 1/2 cup whipping cream or half-and -half
• 2 1/2 cups shredded roasted turkey or chicken
• 2 tbsps finely chopped fresh flat parsley
• 1 tbsp. finely chopped fresh sage
• 1 tbsp. minced fresh thyme

Preparation

Step 1

For sweet potato topping: In a saucepan combine sweet potatoes, 1 tsp of the salt, and enough water to cover by 1 inch. Cover partially. Bring to boiling over med-high heat. Reduce heat to medium. Simmer until potatoes are fork tender, about 10 minutes.
Drain potatoes; return to warm pan. Stir over low heat for 1 minute. Using a potato masher, mash potatoes.Stir in melted butter, nutmeg, the remaining 1 tsp salt, and pepper. Set aside. Position a rack in center of oven. Preheat oven to 400 degrees.
For turkey filling: In a large saucepan melt butter with oil over med. heat. Add onion, celery, and carrots. Cook and stir about 2 minutes. Add salt. Cover partially. Reduce heat to med-low. Cook until vegetables are very tender, about 12 minutes.
Sprinkle flour over vegetables. Stir to combine. Slowly stir in stock. Simmer, stirring occasionally until smooth and thickened, about 2 minutes. Add salt. Cover partially. Reduce heat to med-low. Cook until vegetables are tender, about 2 minutes.Stir in cream, bring to a simmer. Add turkey, parsley, sage, and thyme.Stir to combine, return to a simmer. Remove from heat. Spoon into a 2 1/2 to 3 qt rectangular baking dish. Spread and mound sweet potato mixture over filling leaving some filling visible. Bake until bubbly, about 20 minutes. makes 5 servings