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Chicken Sweet Potato Pie


Delicious & healthy version of Shepherd's Pie


 










 

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  • 2 tablespoons extra virgin olive oil
  • 2 lbs of ground chicken breast
  • 2 1⁄2 lbs of Sweet Potatoes
  • 1 onion diced in 1” cubes
  • 2 teaspoons of Rosemary, chopped fine
  • 2 carrots, peeled & grated
  • 4 ribs of celery, chopped
  • Salt & pepper
  • 2 teaspoons of poultry seasoning
  • 1 teaspoon sage leaves
  • 1 teaspoon mint leaves
  • 4 tablespoons of oil, divided
  • 2 tablespoons of flour
  • 2 cups of chicken stock
  • 1 (10 ounce) box of frozen peas
  • 1 very ripe banana


In a heavy skillet, heat oil and brown ground chicken breaking up pieces & add seasonings.

Place sweet potatoes in a pot covered with water & boil for 15 minutes or until tender.

Add rosemary, onions, carrots and celery to the turkey mixture & cook for about 5 minutes.

While veggies are cooking, in a separate pan, heat 2 tablespoons of oil over a medium heat & add flour & whisk to make a roux for about 1 minute. Whisk in stock and season with salt & pepper. Cook a few minutes to thicken. Stir peas into meat & remove from heat.

Drain potatoes & return pot to heat and add remaining 2 tablespoons of oil. Peel & slice banana & add to potatoes. Season mixture with salt, pepper and a few dashes of any hot sauce. Mash potatoes & banana.

Place meat mixture in a casserole dish & top with sweet potato mixture and bake at 425 for about 5-10 minutes.



Cindy Karas                  This email address is being protected from spambots. You need JavaScript enabled to view it.
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