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Southwest Turkey & Bacon Shepherd’s Pie

Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

This lean version of shepherd’s pie has a tex-mex twist thanks to Southwest flavours. The sweet potato adds a touch of sweetness, which complements the dish. Serve with a simple green salad for a complete weeknight meal.

Topping:
 1 lb (500 g) Yukon Gold potatoes, peeled and chopped
 1 lb (500 g) sweet potatoes, peeled and chopped
 ¼ cup (60 mL) milk
 3 tbsp (45 mL) butter
 ½ tsp (2 mL) salt
 ¼ tsp (1 mL) freshly ground pepper
Meat Filling:
 1 tbsp (15 mL) vegetable oil
 4 slices Ontario side bacon, chopped
 1 ¼ lbs (625 g) lean ground Ontario turkey
 ½ tsp (2 mL) salt
 ¼ tsp (1 mL) freshly ground pepper
 1 onion, finely chopped
 1 stalk celery, finely chopped
 1 red pepper, finely chopped
 2 cloves garlic, finely chopped
 1 tbsp (15 mL) chili powder
 1 tsp (5 mL) cumin
 ½ tsp (2 mL) ground coriander
 ½ tsp (2 mL) dried oregano
 2 tbsp (30 mL) all-purpose flour
 1 ¼ cups (300 mL) chicken broth
 1 tbsp (15 mL) Worcestershire sauce
 1 tbsp (15 mL) Dijon mustard
 1 tsp (5 mL) brown sugar
 1 cup (250 mL) corn
 ¼ cup (60 mL) chopped cilantro
Steps:
Topping:
1

Cook Yukon Gold and sweet potatoes in a saucepan of salted boiling water set over medium heat. Cook for 15 to 18 minutes or until tender. Drain well and mash. Add milk, butter, salt and pepper.

2

Meanwhile. Preheat oven to 400°F. Heat oil in an ovenproof 10-inch (25 cm) skillet set over medium heat. Cook bacon, for 5 to 8 minutes or until golden. Increase heat to medium-high. Crumble in turkey. Season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until golden brown. Add onion, celery, red pepper, garlic, chili powder, cumin, coriander and oregano. Cook stirring for 5 to 8 minutes or until vegetables start to soften.

3

Sprinkle in flour. Cook, stirring for 2 minutes. Stir in chicken broth, Worcestershire sauce, mustard and brown sugar. Bring to a simmer. Cook, stirring for 5 to 8 minutes or most of the liquid as evaporated. Stir in corn and cilantro.

Spoon topping over filling:
4

smooth top. Bake for 30 to 35 minutes or until filling is bubbly and topping is hot and golden.

Cook's Notes:
5

Serves 4 to 6

You can make this in a 9-inch glass baking dish if you prefer. Make ahead: Assemble earlier in the day and refrigerate until ready to bake.