Southern-style shepherd's pie

December 05, 2007

Serves 4

3 pounds sweet potatoes, peeled and cut into chunks4 tablespoons butter1 banana, slicedGrated rind and juice of 1 orange 1/2 cup heavy cream 1/4 teaspoon grated nutmeg, or to tasteSalt and pepper, to taste2 tablespoons olive oil2 pounds ground pork or turkey1 onion, chopped2 medium parsnips, thinly sliced3 stalks celery, sliced3 tablespoons cider vinegar1 tablespoon dark or light brown sugar2 tablespoons flour1 bunch Swiss chard, stemmed and chopped2 1/2 cups chicken stock1 cup frozen peas 1/4 cup chopped flat-leaf parsley
1. Have on hand an 8-to-9-inch square baking dish.

2. In a large pot of boiling water, simmer the potatoes for 15 minutes or until they are tender. Drain and set aside.

3. Add the butter and banana to the pan. Cook, stirring occasionally, for 5 minutes. Add the orange rind and juice. Return the sweet potatoes to the pan with the cream, nutmeg, salt, and pepper. Mash the potatoes until they are smooth. Keep warm.

4. In a large skillet over medium-high heat, heat the olive oil. Add the meat and cook it, breaking it up with the back of a spoon, for 7 to 8 minutes or until well browned.

5. Add the onion, parsnips, and celery. Continue cooking, stirring occasionally, for 10 minutes.

6. Set the oven at 400 degrees.

7. Stir in the vinegar and sugar. Sprinkle with flour and continue stirring for 2 minutes to cook the flour.

8. Add the Swiss chard and stir for a few minutes or until it wilts. Pour in the chicken stock, bring the mixture to a boil, then lower the heat and simmer for 5 minutes or until the mixture is cooked through and thickened. Remove from the heat.

9. Stir the peas and parsley into the meat mixture. Transfer to the baking dish. Top with the mashed potato mixture, spreading them evenly. Bake the pie for 15 to 20 minutes or until the sweet potatoes are lightly browned. - Adapted from "Rachael Ray: Just in Time!"