I adore summer produce. I’m always thinking of new ways to use the colorful array of vegetables that I find at the farmer’s market each week. This Summer Shepherd’s Pie is packed full of summer staples like zucchini, peppers, corn, and green beans.
Who doesn’t have a never-ending supply of zucchini in the summer? For this Summer Shepherd’s Pie, we’ve lightened things up a bit by using pesto instead of a heavy marinara sauce, swapping beef out for ground turkey. We’re also using sweet potatoes for the topping in place of the traditionally used white potato. I love the sweetness that the sweet potato adds to the pie and it goes fabulously with the already sweet summer corn.
This recipe is made with help from the KitchenAid® Artisan® Mini Stand Mixer. Just because it’s smaller (20% smaller and 25% lighter to be exact) doesn’t mean it’s less powerful!
This Mini Stand Mixer has the same power as the full-size KitchenAid® Stand Mixer. The thing I love most about it is that it takes up less room and it’s the perfect size for small spaces and for a smaller household like mine. Don’t worry though, you can still make up to five dozen cookies in a single batch!
Today we’re using the Mini Stand Mixer for two things: to make the fluffy sweet potato topping and to mix the ground turkey with the spices for mess free hands!
First up you’ll want to rinse and chop all of your vegetables. I’m using my most beloved knife, the KitchenAid® Professional Series Chef Knife—this Chef Knife is sharp! It makes cutting and slicing vegetables an absolute breeze.
Before you start the process of cooking the vegetables, it’s time to boil the potatoes and mix the meat with the spices. Be sure to rinse out the bowl of the Mini Stand Mixer between uses!
When mixing the potatoes, only mix them until they are light and fluffy. I like to add in a little unsalted butter for a touch of richness, but it’s completely optional. You can even drizzle in a little heavy cream if you have it on hand.
After you’ve mixed up the turkey and mashed the potatoes, set them aside and start the cooking process for the vegetables. Begin by sautéing them in a little olive oil just to soften them up a bit. Add the ground turkey after a few minutes.
Once the turkey has browned, transfer the mixture to a large baking dish and stir in the pesto. You can use your favorite store-bought brand or a homemade version.
Top the mixture with the sweet potato mash and pop the pie into the preheated oven at 350° F for about 15-20 minutes, just long enough to let everything settle in and get nice and toasty.
Once the pie is out of the oven, I like to give it a generous sprinkle of freshly grated parmesan cheese. This is one summer recipe that’s sure to be a hit at any dinner table!
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Summer Shepherd’s Pie
Makes 6-8 servings
2 pounds sweet potatoes, peeled and cubed
3 ears fresh corn
1 zucchini, sliced into half moons
1 yellow squash, sliced into half moons
1 red bell pepper, diced
12 ounces fresh green beans, cut into 1” pieces
4 cloves garlic, minced
1 tablespoon unsalted butter
1 pound ground turkey
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons olive oil
6 ounces pesto (store-bought or homemade)
1/4 cup parmesan cheese
Preheat the oven to 350° F.
Rinse and chop the sweet potatoes, corn, zucchini, yellow squash, bell pepper, green beans, and garlic.
Transfer the sweet potatoes to a large pot and cover with water. Place the pot over high heat and bring to a boil. Boil 12-15 minutes until tender then drain. Set the other vegetables aside.
In the KitchenAid® Artisan® Mini Stand Mixer fitted with the flat beater, whip the sweet potatoes with the butter on high speed until fluffy. Transfer to a bowl and set aside. Wash out the bowl of the Mini Stand Mixer and flat beater. Reattach to the mixer.
In the bowl of the Mini Stand Mixer fitted with the flat beater, combine the ground turkey with the onion powder, salt, garlic powder, and black pepper. Mix on medium speed until just combined.
Drizzle the olive oil into a large skillet over medium-high heat. Add the corn, green beans, red pepper, zucchini, squash, and garlic. Sauté for 5-7 minutes until they start to soften. Push the vegetables to one side.
Add the ground turkey to the skillet and brown for another 5-7 minutes. Transfer this mixture to a 13″x10″ baking dish.
Drop spoonfuls of pesto evenly over the top of the mixture and top with the sweet potato mash.
Transfer the baking dish to the oven and bake for 15-20 minutes or until the top is just starting to crisp.
Remove and sprinkle with 1/4 cup parmesan cheese. Serve.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*