Shepherd's Pie with Turkey and Sweet Potatoes

Ingredients:

Sweet potato puree

• 4–5 medium sweet potatoes, baked or boiled
• 1 cup heavy cream
• 4 tablespoons softened unsalted butter
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 2 large egg yolks
• Special equipment: pastry bag

Topping

• 1/4 tbsp. grated parmesan
• 1/4 tbsp. grated Pecorino Romano
• 1/4 cup breadcrumbs
• 1 teaspoon fresh thyme leaves

Shepherd's pie

• 4 strips bacon or pancetta, diced
• 900 g of ground dark turkey meat
• 1 Spanish onion, chopped
• 1 leek, washed and finely diced
• 6 chopped sage leaves
• 1/4 cup pine nuts
• 1.5 tbsp flour
• 1 tbsp tomato paste
• 0.5 tsp ground coriander
• 0.5 tsp ground ginger
• 2 cups chicken broth
• 1 cup frozen diced carrots, thawed
• 0.5 cup chopped fresh parsley

Preparation:

1. Sweet potato puree:
   
   Place the sweet potato flesh in a large bowl and mash with a fork or potato masher. Mix together the cream, butter, coriander, ginger, and egg yolks. Season with salt and pepper to taste. Transfer to a pastry bag and set aside.
   
   Topping:
   
   Combine cheese, breadcrumbs, and fresh thyme in a bowl. Set aside.
2. Preheat oven to 190°C.
3. Shepherd's pie:
   
   In a large skillet over medium heat, fry the bacon until crispy. Transfer to a paper towel-lined plate, discarding the fat. Add the ground turkey to the skillet and cook, stirring frequently and breaking it up with a wooden spoon, until evenly browned, 5–7 minutes. Remove from the skillet and set aside. Add the onion, leek, and sage and cook for 7–10 minutes.
4. Add the pine nuts, flour, tomato paste, coriander, and ginger and cook for another 2 minutes. Add the chicken broth, carrots, and meat, then bring back to a simmer and cook until the liquid thickens (it should coat the back of a spoon), another 10–15 minutes. Taste.
5. Spread the mashed sweet potato on top in an even layer. Sprinkle evenly with breadcrumbs. Bake until golden brown, about 1 hour. Sprinkle with chopped herbs and serve.