As a youngster attending camp every summer, my days were filled with every sport imaginable. And after a full day of swimming, canoeing, horseback riding, tennis, hiking – whatever the day’s schedule entailed – hunger was at its height come 5 p.m., and nothing could satisfy better than when the cook decided to serve her incredible Shepherd’s Pie.
Thick layers of seasoned ground beef, peas and creamy mashed potatoes topped with gooey melted cheese was the camp favorite; it was enough to bring campers running when the dinner bell rang. Plates were filled to the brim with the mixture, and seconds were always in demand.
Southwest Sweet Potato Shepherd’s Pie fuses the Irish component of traditional Shepherd’s Pie with Tex-Mex ingredients.When I first began cooking in my own kitchen, learning to make Shepherd’s Pie was one of my primary goals. Not that there was a huge learning curve to it. How hard is it to layer ground beef, peas, potatoes and cheese? It’s just that I could have it anytime I wanted, not having to wait for the camp cook’s whim.
Though I fell in love with Shepherd’s Pie in the height of summer’s heat, I don’t really think of it as a warm-weather meal. It’s more of a savory comfort-food dish that’s best enjoyed during the winter.
Recently, an email crossed my desk from cooking.com that grabbed my attention: Southwest Sweet Potato Shepherd’s Pie. What?
I opened it quickly. It’s always nice to try something different every decade or so. After 30 years, my Shepherd’s Pie recipe was in need of an update.
Traditional Shepherd’s Pie has its roots in Ireland, and this recipe follows the trend of fusing cuisines. It takes the layered Shepherd’s Pie, as well as the potatoes and meat, then heads in a new direction, substituting sweet potatoes for white potatoes, black beans, diced tomatoes and corn for the pea layer; ground turkey for ground beef; and Pepper Jack cheese for cheddar. Also, the cheese is sprinkled over the meat and bean layers rather than on top.
Overall, it’s Shepherd’s Pie revved up and reinvented to be a more healthful offering.
Southwest Sweet Potato Shepherd’s Pie
2 large sweet potatoes, peeled and cut into 1-inch cubes
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon canola oil
1 onion, finely chopped
1 (16-ounce) package ground turkey
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can petite diced tomatoes with zesty jalapenos
1 cup frozen thawed corn kernels
1 (1-ounce) package chili seasoning mix
1 1/2 cups shredded Pepper Jack cheese
Bring the potatoes and enough cold water to cover to a boil in a medium saucepan. Reduce the heat and simmer, uncovered, until the potatoes are fork-tender, 10 to 12 minutes. Drain the potatoes and return to the pot. Mash with a potato masher until smooth. Stir in the nutmeg and salt; set aside.
Heat the oven to 375 degrees. Spray a 1 1/2-quart baking dish with cooking spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the turkey and cook, breaking it apart with the back of a spoon, until browned, about 5 minutes. Stir in the beans, tomatoes, corn and seasoning mix; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the mixture thickens slightly, about 10 minutes.
Spoon the filling into the prepared baking dish. Sprinkle the cheese over the filling. Spread the potato topping evenly over the cheese. Bake, uncovered, until the topping is lightly browned and the filling is bubbly along the edges, about 25 minutes.
Tip: This casserole can be assembled up to two days ahead and baked right before serving. If you have leftover turkey on hand, you can use 2 cups cooked cubed turkey for the ground turkey. This dish freezes well and reheats beautifully.
RESTAURANT NEWS
Feed Co. Table and Tavern, one of Main Street’s bars and eateries, will start opening on Sundays starting this weekend and serve brunch from 10 a.m. to 4 p.m. The menu is wide-ranging, from huevos rancheros with housemade chorizo to Eggs Benedict with house-cured bacon and a tall stack of pancakes with strawberry syrup, toasted pecans and maple butter.
“We’ll have plenty of vegan and vegetarian items, too, and balance everything with a few crazier items like funnel cake. It’s going to be awesome,” says chef/co-owner Charlie Loomis.
Feed is located at 201 W. Main St.
WINE AND DINE
Easy Bistro will be the scene of a wine dinner at 6 p.m. on Thursday, Feb. 4, featuring wines from Argyle Winery, one of Oregon’s celebrated vintners. Bill Matthes, the winery’s director of Eastern sales, will be pouring glasses of the 2012 Vintage Brut, 2011 Conducere, 2011 Blanc de Blanc, 2011 Brut Rose and 2011 Brut. Each pouring will be paired with special hors d’oeuvres and menu offerings from Easy’s owner/chef Erik Niel. Sounds like a fun evening in the midst of the winter doldrums.
Tickets are $40 per person and can be purchased at www.brownpapertickets.com/event/2492632 or by calling 423-266-1121.
Contact Anne Braly at abraly@timesfreepress.com.