Always feels like when late fall early winter rolls around my menu planning takes on a bit more of a British Pub theme.  The fridge gets stocked full of brown ales and stout beers and The Chieftains are played on heavy rotation throughout the house. One of my favorite versatile go-to dishes for this is Shepard’s Pie. Here’s my latest take with Turkey and Sweet Potatoes.

RECIPE: Turkey & Sweet Potato Shepard’s Pie

2 cups shredded cooked turkey

2 cups mashed sweet potatoes (4 sweet potatoes…boiled and mashed)

1/4 cup milk

1 cup peas

1 cup carrots

1/2 cup onions

1/4 cup sharp shredded cheddar cheese

2 TBSP butter

1/2 cup vegetable broth

1 tsp thyme

salt and pepper to taste

*Preheat oven to 350, grease 12 inch pie plate.

*Boil Sweet Potatoes in water till tender. Drain water, slightly mash potatoes, add butter and milk, mash until creamy.

*In a skillet sauté onions, carrots in butter  and salt & pepper until tender over medium-high heat. Add in turkey, peas, and thyme with broth, bring to a simmer, simmer for 15- 20 minutes.

*Transfer turkey and vegetable mixture to pie plate. Spread mashed sweet potatoes evenly over top of turkey mixture.  Sprinkle cheddar cheese on top of sweet potatoes.

*Bake for 20 minutes till Cheese is melted. Enjoy with an extra stout Guinness!