Our recipe roundup is back with a couple more cozy dishes from our friends Alex and Joanna!
Alex Davies’ Sweet Potato Shepherd’s Pie
1 lb ground turkey
1 head of celery diced
4-5 carrots diced
10-14 brussel sprouts diced
1 sweet yellow onion diced
½ can coconut milk
4 sweet potatoes peeled and quartered
3 Tbs butter
6-8 cloves garlic diced
½ tsp oregano
½ tsp thyme
1/8 tsp of sage
1/8 tsp of rosemary
Sea salt and black pepper to taste
Peel and quarter the sweet potatoes. Boil them and cook until tender.
Once cooked allow the sweet potatoes to cool. Then place them in a blender with the coconut milk and a sprinkle of salt. Blend until creamy.
Melt butter in the saute pan. Sauté onion and garlic until translucent. Add ground beef and brown. Drain any liquid from meat and add carrots and celery. Saute for a few minutes and add brussel sprouts.
Once all the veggies are tender and have a bright color, add the thyme and oregano and other seasonings. Drain any excess water out of saute pan.
Place meat and veggies in the bottom of a casserole dish, and then top with the sweet potato puree. Bake in a 350 degree oven for 30-40 minutes. Enjoy!
Joanna’s Rustic Sausage, Kale, and Potato Soup
1 bunch kale
1/4 cup extra virgin olive oil
4 tablespoons unsalted butter
3 sweet Italian chicken sausages uncooked
2 yellow onions thinly sliced
1 pound Yukon Gold potatoes
1 can white beans
4 cloves garlic chopped
6 cups chicken stock
salt and pepper to taste
parmesan freshly grated for garnish
To start, prep your veggies by washing, drying, and coarsely chopping the kale and removing the tough stems of the kale. Thinly slice the onions ands and chop the garlic. Cut the potatoes in half, then slice into 1/4″ thick slices.
Next, put a large Dutch oven or soup pot with a lid on medium heat. Add the olive oil, then crumble in the sausages, removing the casing. Cook the sausage until it is browned, then remove with a slotted spoon and set aside. Add the butter and the onions, stirring occasionally. I like to cook the onions until they are soft and slightly browned, about 12 minutes.
Add the garlic and cook for about 2 minutes. Next, add in the potatoes, kale, and cooked sausage. Stir to combine and then season with a pinch of sea salt, pepper, and a palm sized amount of oregano and thyme. I sort of just guess-timate the amount of herbs to add. Cook for 5 minutes, then pour in 6 cups of chicken stock and stir.
Increase the heat so that it comes to a boil, then reduce the heat so that the liquid is simmering. Cover and cook for about 30 minutes or until the potatoes are tender (you can test this by spearing one with a fork). I wanted more protein in the soup, so I also added 1 can of white beans after the soup had simmered for about 20 minutes. Throughout this 30 minutes, I usually taste the broth and adjust salt and pepper accordingly.
Serve hot and garnish with grated parmesan over the top and a hunk of crusty bread.