Turkey Shepherd's Pie with Sweet Potato Soufflé

Serves | 10 |

Turkey Shepherd's Pie

  • 2 Tbsp olive oil
  • ½ large yellow onion, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1 Tbsp fresh rosemary, chopped fine
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 2 cups chicken stock
  • ¾ cup heavy cream
  • 2 Tbsp Worcestershire sauce
  • ½ cup dry white wine
  • 1 cup frozen peas
  • 1 lb roasted turkey, diced
  • 3 Tbsp fresh parsley, finely chopped

Sweet Potato Soufflé

  • 3 large sweet potatoes, cooked and drained
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ cup heavy cream
  • 6 Tbsp butter, melted and divided
  • 2 large eggs
  • 2 egg whites

| Preparation - Turkey Shepherd's Pie | Heat oil on medium-high in a large pot. Add onion, carrots and celery. Sauté until soft. Add garlic, rosemary, salt and pepper. Add butter and flour and whisk until incorporated. Slowly whisk in stock, heavy cream, Worcestershire sauce and white wine. Bring to a simmer and cook for 15 minutes. When mixture starts to thicken, add peas, turkey and parsley. Add more salt and pepper if desired. Transfer to a large foil pan or glass baking dish.

| Preparation - Sweet Potato Soufflé | Preheat oven to 400ºF. In a large mixing bowl, mash cooked sweet potatoes. Add sugars, vanilla extract, salt, cream and 4 Tbsp butter. Whip until light and fluffy. In a separate bowl, whisk eggs and egg whites until peaks start to form. Gently fold eggs into sweet potato mixture until completely incorporated.

| To Assemble | Spoon sweet potato soufflé on top of the shepherd's pie and spread evenly. Pour remaining melted butter over the top and bake 30 minutes or until sweet potatoes are golden-brown.

PUNCH PAIRING: A Simple Variation

Even with all the syrup, this punch is on the drier side. A light punch creates a nice balance with a heavy dish like shepherd's pie. This punch won't take up too much room in your stomach, leaving more space to load up on the rest of the delicious dishes.

Serves | 10 |

  • 15 oz bourbon, preferably Buffalo Trace Kentucky Straight Bourbon Whiskey or W.L. Weller Special Reserve
  • 7½ oz fresh orange juice
  • 5 oz lemon juice
  • 5 oz hibiscus syrup*
  • 5 oz dry white wine, preferably Riesling or Gewürztraminer
  • 5 oz simple syrup (equal parts sugar and water)
  • orange slices, mixed berries, mint sprigs and dried flowers, for garnish

| Preparation | Mix all ingredients in a large container, stir and adjust flavors to your liking. Refrigerate overnight. When ready to serve, place a large ice cube (see page 52) in a punch bowl and pour contents in bowl. Garnish with orange slices, mixed berries, a few mint sprigs and dried flowers. Ladle into cups over ice.

* To make hibiscus syrup, mix equal parts sugar and water and add 1 cup of dried flowers for every 3 cups of sugar. Place on high heat and bring just to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and steep for 15 minutes. Strain through a fine-mesh strainer, let cool and bottle. You can purchase dried hibiscus flowers at mountainroseherbs.com or at various boutique shops around town.