I'm not really sure how this name came up for this casserole. I think we decided while eating the concoction because it has a southwestern kinda taste to it and it's great with hot sauce. A riff on a traditional Shepard's Pie or in bon Quebecois...fabulous Pate Chinois!
I was thinking of a TWIST to this traditional dish without beef and potatoes and have come up with many different takes over the years, all while keeping its essence. This is one we enjoy a lot and packs in lots of good stuff...veggies, ground turkey and topped with mashed sweet potatoes. The KEY is dried summer savory. If you don't have this herb, go and get some. It really determines the specific flavour.
Have a casserole dish ready for assembling.
In a large pan, sauté:
1 large diced onion
2 sweet peppers, cut in big chunks ( I like red and yellow- avoid green unless poblano, the only delicious sweet green pepper in my opinion)
lots of chunky mushrooms, cremini are fun
a couple of stalks of chopped celery
1-2 crushed cloves of garlic
some hot sauce...I love Frank's! ( put that ^&%% on everything!)
Summer savory, oregano, salt and pepper
Add the ground turkey (1 packet works well, about a pound?) and cook through
Add:
a good dose of ketchup (the vinegary sweetness really works here)
some chicken stock
several dashes of Worcestershire sauce (adds depth of flavour, umami)
Taste as you go and add more...
Pour this mixture into the casserole dish. It will be the first layer.
Next layer, corn. A combo of frozen (thawed) and 1 can of creamed corn is best. Or, just one or the other, whatever you have.
Last layer, sweet potatoes. Steam or boil, and mash with a bit of butter, salt and pepper. Keep the skins on for best flavour!
Bake at 350 degrees for about 35-40 minutes or so.
Serve with Ketchup of course!!!!!!!
I was thinking of a TWIST to this traditional dish without beef and potatoes and have come up with many different takes over the years, all while keeping its essence. This is one we enjoy a lot and packs in lots of good stuff...veggies, ground turkey and topped with mashed sweet potatoes. The KEY is dried summer savory. If you don't have this herb, go and get some. It really determines the specific flavour.
Have a casserole dish ready for assembling.
In a large pan, sauté:
1 large diced onion
2 sweet peppers, cut in big chunks ( I like red and yellow- avoid green unless poblano, the only delicious sweet green pepper in my opinion)
lots of chunky mushrooms, cremini are fun
a couple of stalks of chopped celery
1-2 crushed cloves of garlic
some hot sauce...I love Frank's! ( put that ^&%% on everything!)
Summer savory, oregano, salt and pepper
Add the ground turkey (1 packet works well, about a pound?) and cook through
Add:
a good dose of ketchup (the vinegary sweetness really works here)
some chicken stock
several dashes of Worcestershire sauce (adds depth of flavour, umami)
Taste as you go and add more...
Pour this mixture into the casserole dish. It will be the first layer.
Next layer, corn. A combo of frozen (thawed) and 1 can of creamed corn is best. Or, just one or the other, whatever you have.
Bake at 350 degrees for about 35-40 minutes or so.
Serve with Ketchup of course!!!!!!!
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