Ingredients:
1 large potatoes, peeled and diced
1 large sweet potatoes, peeled and diced
2 tablespoons butter ( 2 to 3)
4 tablespoons buttermilk
1/4 teaspoon chopped fresh sage
salt and pepper, to taste
1 tablespoon olive oil
1 lb ground turkey or 1 lb beef
1 cup chopped onions
2 cloves garlic, finely chopped
1 cup carrots, cut into 1/2 inch cubes
1 cup zucchini, cut into 1/2 inch cubes
1/4 teaspoon cayenne pepper ( or more, to personal taste)
2 teaspoons chopped fresh marjoram
2 teaspoons chopped fresh sage
1 tablespoon tomato paste
1 cup stock ( vegetable, chicken or beef)
1 cup peas
salt and pepper, to taste
1/2 ounce sunflower seeds
Directions:
Boil all of the potatoes in water until tender.
Drain well and mash the potatoes with the butter, buttermilk and 1/4 teaspoon sage; add salt and pepper, to taste.
Heat the oil in a large pan and saute the turkey, onion, garlic, carrots and zucchini for 5 minutes.
Add the cayenne pepper, 2 teaspoons marjoram, 2 teaspoons sage, tomato paste and stock.
Simmer, uncovered, gently for 10 to 15 minutes.
Add the peas and adjust the seasoning.
Put the turkey/vegetable mixture into the bottom of a 2 quart casserole and frost the top with the mashed potatoes.
Sprinkle with the sunflower seed kernels and bake in a pre-heated oven at 350 F for 30 to 40 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 95 min.