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