Southwest Shepherd'S Pie

• Filling
• 2 teaspoons canola oil
• 1 large yellow onion, chopped
• 1 red bell pepper, seeded and chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 1/2 - 2 teaspoons chopped chipotles in adobo (seeds removed) plus 1 teaspoon adobo sauce from the can
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 1 pound lean (93/7) ground turkey
• 2 tablespoons flour, preferably white whole wheat
• 1 1/2 cups low sodium chicken stock
• 1 bag (1 lb) mixed frozen vegetables
• 1/4 cup chopped cilantro
• Kosher salt and black pepper
• Topping
• 2 1/2 pounds sweet potatoes (about 4 medium potatoes)
• 1/3 cup reduced fat sour cream
• 1/2 cup reduced sodium chicken stock, heated
• Kosher salt and black pepper
• 2 tablespoons sliced scaliions for garnish (optional)

1. Preheat oven to 400 degrees F.
2. To make the filling, heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until slightly softened, 6-7 minutes. Add the garlic, chipotles, adobo sauce, cumin, oregano, and tomato paste and cook 1-2 minutes until fragrant. Add the turkey and cook, breaking it up with a spoon, until it is no longer pink. Stir in the flour and cook another 1-2 minutes. Add the chicken stock, frozen vegetables and cilantro and simmer another couple of minutes until thickened. Season the filling with salt and pepper. Pour the mixture into a 9-inch pie pan or 6 individual gratin dishes.
3. To make the topping, pierce the sweet potatoes all over with a fork. Place them on a plate and microwave 8-10 minutes until soft, turning them over halfway through. Once cooled slightly, cut the potatoes in half and remove the skin. Place the flesh in a bowl along with the sour cream and chicken stock. Mash the mixture together with a potato masher until smooth. Alternatively, you can pass the sweet potatoes through a food mill or potato ricer and then stir in the other ingredients. Season the mixture with salt and pepper.
4. Spread the sweet potato topping evenly over the filling, spreading it all the way to the edges. Alternatively, you can pipe the topping on with a pastry bag.
5. Place the pie(s) on a baking sheet and bake in the oven 20-25 minutes until filling is warm and topping is lightly browned. Remove from oven and garnish with scallions. Cool 15 minutes before serving.

filling, canola oil, yellow onion, red bell pepper, garlic, chipotles, ground cumin, oregano, tomato paste, lean, flour, chicken stock, vegetables, cilantro, kosher salt, topping, sweet potatoes, sour cream, chicken stock, kosher salt, scaliions

Taken from food52.com/recipes/15883-southwest-shepherd-s-pie (may not work)