Place the potatoes in a large pot, cover with cold water, and bring to boil. Salt the water and cook until tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot, then mash with the butter, orange zest, and sour cream. Season with salt, pepper, and nutmeg to taste
While the potatoes are coming to a boil, heat a chili pot with the olive oil over medium-high to high heat. Add the turkey and brown, breaking up the heat, then add the onion and cook for 2 to 3 minutes while you chop the chile peppers, bell pepper, and garlic. Add the peppers and garlic to the pot, season with spices, salt and black pepper and cook for 8 to 10 minutes longer. Stir in the potato paste for 1 minute, then add the stock and simmer for a few minutes longer to thicken and combine the flavors
Preheat the broiler
Place the chili in a casserole dish, spread the mashed sweet poatoes on top, and cover with the chedder cheese. Brown under the broiler until golden.
Originally Submitted
12/26/2012
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