Enjoy this cheesy sweet potato shepherd’s pie recipe, made with two different kinds of delicious Tillamook cheese. Save time and cook the sweet potatoes the night before!
Chopped herbs for garnish, cilantro, rosemary, chives, or basil
Instructions
Preheat oven to 400 degrees. Bake sweet potatoes for 45 minutes on a foil-lined baking sheet, or until tender. Allow to cool for a few minutes; peel.
Place the sweet potatoes in a large bowl and add the nutmeg, butter, and Monterey Jack cheese. Whip until creamy and smooth. Salt and pepper to taste.
In a large pan, heat oil over medium-high heat. Add the ground turkey and cook, breaking apart with a wooden spoon, for 4-5 minutes. Stir in the mirepoix (carrots, celery, onions) along with salt and pepper, and 1/2 cup water. Cover and cook over medium heat, stirring once or twice, for about 6-7 minutes, adding more water if necessary. Uncover and stir in the peas and Worcestershire sauce. Cook for 2 minutes, then remove from heat. Add 1 1/2 cups of grated Extra Sharp Tillamook Cheddar Cheese.
Place mixture in a 9×13 pan (prepared with cooking spray). Spread potatoes over the mixture; sprinkle with nutmeg.
Bake, uncovered, at 350 degrees for 25 minutes. Sprinkle the top with the remaining 1/2 cup Extra Sharp Tillamook Cheddar Cheese; bake another 5-7 minutes.
Garnish with fresh chopped herbs; serve immediately!