Turkey chilli and sweet potato shepherd's pie

  • 1kg sweet potatoes, 4 to 5 potatoes, peeled, cubed
  • Salt
  • 2 tsps orange zest
  • 60g butter, cut into pieces
  • 225g creme fraiche or sour cream
  • Freshly ground black pepper
  • Freshly grated nutmeg, to taste
  • 2 tbsps extra-virgin olive oil
  • 900g turkey mince
  • 1 large onion, chopped
  • 2 small chillies, red fresno, jalepeno or serrano
  • 1 red pepper, chopped
  • 2 to 3 garlic cloves, chopped
  • 3 tbsps chilli powder
  • 1 tbsp smoked sweet paprika
  • 1 tbsp ground cumin, a palmful
  • 1 tbsp ground coriander, a palmful
  • 60ml tomato puree
  • 480-720ml turkey or chicken stock
  • 200g grated sharp Cheddar cheese
1) 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, creme fraiche or sour cream, salt and pepper, and nutmeg, to taste.

2) While potatoes are coming to a boil, heat a chilli pot with extra-virgin olive oil, two turns of the pan, over medium-high to high heat. Add the turkey and brown, then add the onion and cook 2 to 3 minutes. Chop the chillies, 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 puree and cook for 1 minute. Stir in the stock and simmer a few minutes to thicken and combine flavours.

3) Preheat the grill.

4) Transfer the chilli to a casserole, spread the potatoes over the top and cover with the cheese. Brown under the grill until golden, and serve.

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