I was just discussing with some friends this weekend how miserable January is. The holidays are over, the weather is the coldest of the year, and the warmth of spring has turned into a distant memory.This is the perfect time for a spicy, hearty, healthy, sweet potato and chili casserole, a.k.a shepherd’s pie.
This is a recipe I saw Rachel Ray make on t.v. once. Then, right after Thanksgiving when I was still recovering from the flu, no food sounded good. Except, strangely enough, for this.
In one of my first posts on this blog, I defended Rachel Ray, and I maintain that she cranks out some good recipes. This is one of those. The cheddar, orange zest, and sweet potatoes may sound strange, but combined, it makes an excellent combination with the spicy chili. If you are looking for a warming casserole to combat the January blues, this is a great choice.
Chili and Sweet Potato Shepherd’s Pie, adapted from Rachel Ray
The original recipe says it yields 4 to 6 servings. I cut it in half and still ended up with four generous servings.
To make this vegetarian, just leave out the ground turkey and substitute 1 can of kidney beans, or another bean of your choice.
about 1 1/2 pounds sweet potatoes, 2 to 3 potatoes, peeled and cubed
Salt
1 t. orange zest
1 T. butter, cut into pieces
1/2 c. Greek yogurt
black pepper
grated nutmeg
1 T. olive oil
1 lb. ground turkey
1 onion, chopped
1 jalapeno pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 1/2 T. chili powder
1/2 T. paprika
1/2 T. ground cumin
1/2 T. ground coriander
2 T. tomato paste
1 1/2 c. chicken stock (or vegetable brother or water)
1 c. or so of grated cheddar cheese
Add the potatoes to a large pot, cover with water and bring to a boil over medium heat.
Salt the water and cook to tender about 12 to 15 minutes. Drain and return to hot pot. Add the zest, butter, Greek yogurt, salt, pepper and nutmeg, to taste.
While potatoes are coming to a boil, heat a large pot with olive oil, over medium-high to high heat. Add the turkey and brown, then add in the onions and cook 2 to 3 minutes. Chop the peppers, then add them along with the garlic to the turkey.
Stir in the spices, and add salt and pepper, to taste. Cook for 8 to 10 minutes, then add the tomato paste and cook for 1 minute. Stir in the stock and simmer a few minutes to thicken and combine flavors.
If using beans, cook the onions, peppers, and garlic first. Add the spices and cook for a minute or two, then add the beans.
Preheat the broiler. Transfer the chili to a casserole dish.
Spread the potatoes over the top and cover with cheese.
Brown under the broiler until golden.
Serve!
