Photo by Deb Lindsey and food styling by Bonnie S. Benwick for The Washington Post
This Turkey and Sweet Potato Skillet Pie dish is like an autumnal version of shepherd’s pie that is as tasty as it is healthful. It is baked until browned and bubbling in the same skillet used to cook the turkey mixture.
Turkey and Sweet Potato Skillet Pie
Ingredients
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1/4 cup low-fat milk (1 percent)
2 tablespoons unsalted butter
3/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, scrubbed well and cut into 1/4-inch dice
4 ounces mixed mushrooms, chopped
2 teaspoons of chopped fresh thyme or 1 teaspoon dried
1 pound ground turkey (93 percent lean)
1 tablespoon flour
1/2 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
Directions
Position oven racks in the upper and lower thirds of the oven, preheat the oven to 350 degrees.
Place the sweet potatoes in a pot with enough water to cover them by about 2 inches. Bring to a boil over high heat, then reduce the heat to medium-low; cook for about 8 minutes, until the potatoes are fork tender. Drain the potatoes then return them to the pot. Add the milk and 1 tablespoon of the butter; mash until smooth and creamy. Season with 1/2 teaspoon of the salt.
Heat the oil over medium heat in a 10-inch ovenproof skillet, such as a cast-iron skillet. Add the onion and carrot; cook for about 2 minutes, until they have softened a bit. Then add the mushrooms and cook for about 6 minutes, until they have released their moisture and it has evaporated. Add the thyme and turkey to the skillet and cook until the meat is no longer pink, breaking it up into small pieces with a spoon as it cooks.
Sprinkle the flour over the mixture and stir to incorporate, then add the broth, Worcestershire sauce, the remaining 1/4 teaspoon of salt and the pepper. Once the mixture begins to bubble at the edges, remove from the heat.
Spread the mashed sweet potatoes evenly on top of the turkey mixture, dot the top with the remaining tablespoon of butter. Bake (upper rack) for about 15 minutes, until heated through.
Increase the oven temperature to broil; once the broiler element is fully heated, broil for 3 to 4 minutes so the top browns in spots.
Let the skillet pie rest for 5 minutes before serving.
Serves 4-6
Per serving (based on 6): Calories 290; Total Fat 13g; (Sat Fat 5g); Protein 17g; Carb 28g; Fiber 4g; Cholesterol 65mg; Sodium 500mg; Total Sugar 7g (including 0 g added sugar)
