Turkey Chili and Sweet Potato Shepherd's Pie

This is a recipe from Rachel Ray. I made two pies; one with sweet potatoes and one with white potatoes. I halved the ingredients for the two pies; each in a 10-inch glass pie pan. I cooked the potatoes the day before the chili to save time instead of doing all at once. Everyone loved the dish! Will certainly make again. Serves 4-6.

Ingredients for Potatoes:

• 2 1/2 pounds sweet potatoes (4-5 potatoes), peeled and cubed
• salt
• 4 tablespoons butter, cut into pieces
• 1 cup sour cream 
• salt and pepper to taste

Direction for Potatoes:

Add the potatoes to a large pot, cover with cold water and bring to a boil. Add salt and cook until tender; about 15 minutes. Drain and return to the hot pot. Mash adding the butter, sour cream, and salt and pepper to taste. Set aside.

Ingredients for Chili:

• 2 tablespoons EVOO
• 2 pounds ground turkey
• 1 large onion, chopped
• 2 small jalapeno peppers, chopped
• 1 red bell pepper, chopped
• 3 large cloves garlic
• 3 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon coriander
• salt and pepper to taste
• 6 ounce can tomato paste
• 2 1/2 cups chicken stock
• 2 cups shredded Cheddar cheese

Directions for Chili:

Heat a skillet with the olive oil over medium-high heat. Add the turkey and brown. Add the onions and cook 2-3 minutes. Add the peppers and garlic. Stir in the spices and salt and pepper to taste. Cook 8 minutes, then add paste and broth. Simmer until thickened.

To assemble:

I used two 10-inch glass pie pans; dividing chili, potatoes and cheese evenly.

First spread the chili, add all but 1/4 cup of the cheese, potatoes and then the reserved 1/4 cup cheese.

Bake at 350-degrees until hot and bubbly; about 30 minutes.

Variation:
Use one pound ground chicken thighs and one pound spicy Italian sausage ( I use Boulder Sausage); in place of  the 2 pounds ground turkey.

Instead of mashed potatoes on top use prepared cooked Polenta (blog: 1/7/2014). One recipe of Polenta will cover two 10-inch pie pans of chili. I used shredded Pecorino for the cheese.