It officially feels like winter in Chicago. The leaves are gone, desolation and darkness is setting in, I've started to string twinkle lights around the windows, and the puffy coat is OUT! We just made it through a solid stretch of record breaking below-freezing days and now the weather has "warmed up" for a very brief respite (funny how 40's can feel so deliciously balmy after sub zero windchills) but it's pouring rain.
Also known as: perfect comfort food weather!
We've had a busy weekend--yesterday we tackled errands and cleaning, then went to the movies to see Interstellar. Talk about INTENSE! Have you seen it? It was fascinating and I definitely recommend it, but I don't think I'd ever want to see it again simply because it was one of those "high emotional investment" movies for me! You know the kind? Where you walk out of the dark room completely depleted and disoriented? Let's just say that I'm extremely grateful to be living in a pre-apocalyptic world, ha.
Today I took a mini-road trip to Indiana for the baptism of my cousin's sweet baby girl. It was great to spend time with my family and catch up. Family is one of the top priorities that I'm focusing on (necessary to avoid letting the crazy chaos of self-employed life get the best of me!) so it was worth the drive, although I'm pretty exhausted now. Luckily I made this huge casserole for dinner yesterday so we could re-heat some leftovers for a lazy Sunday night dinner.
I was inspired to make this riff on shepherd's pie by a recipe from one of my all time favorite cookbooks, Veganomican. So I totally ruined the vegan aspect by replacing the tempeh with ground turkey...but it turned out delicious! I absolutely love making mashed sweet potatoes, and I like calling this Shepherdess Pie because of the extra sweetness.
Sweet Potato Shepherdess Pie
Inspired by Veganomican
Sweet Potato Layer
-3 sweet potatoes, peeled and diced
-1/4 c milk
-1 tsp dried rosemary
-salt and pepper
-1 T olive oil
-1 yellow onion, chopped
-4 cloves garlic, chopped
-8 oz sliced mushrooms
-1 lb ground turkey
-1 1/2 cups frozen peas
-1 1/2 cups frozen corn
-2 T tamari or soy sauce
-2 cups low sodium broth
-2 T corn starch
Preheat the oven to 375*.
Place the chopped sweet potatoes in a large pot, cover with cold water, then bring to a boil and cook for 10-15 minutes, or until they can be pierced with a fork.
While potatoes are boiling, heat the olive oil in a large skillet. Add the onion, garlic, and mushrooms, and sauté until veggies are soft. Add the ground turkey and continue to sauté until the meat is cooked. Add the frozen peas, corn, soy sauce, and cook until the peas and corn are heated. In a separate Pyrex or bowl, whisk together the broth and corn starch, then pour into the skillet and bring to a simmer. Cook for 3-4 minutes, until the liquid has started to thicken.
When potatoes are soft, drain them and then add the milk, rosemary, and salt and pepper to the pot. Mash away!
Transfer the turkey mixture to a 9x13" baking dish, then top with the sweet potatoes. Bake at 375 for 25-30 minutes. Serve with a big side salad!
[21 Day Fix: 1 yellow, 1 red, 1/2 green per serving]