Leftover Sweet Potato And Turkey Shepherds Pie
From christinem 14 years ago
- 60 to make
- Serves 6
Your Thanksgiving leftovers can be used in this Thanksgiving-inspired version of Shepherd's Pie. I used to make this from scratch, using ground turkey and cooking the veggies as needed, but if you've got leftovers, this is a snap to prepare! Read more It also freezes very well - I sometimes make it in loaf pans and freeze for smaller meals. If you're missing a leftover, say the sweet potatoes, you can just microwave a couple sweet potatoes and use those. And it's fine if you've already added butter, cream, etc - this recipe is very flexible! See less
Ingredients
- 2 cups leftover sweet potatoes, mashed shopping list
- 1 cup leftover mashed potatoes shopping list
- 1/4 cup egg substitute or 1 egg shopping list
- 1/3 cup sour cream (regular, light or fat-free) shopping list
- 1/2 tsp nutmeg shopping list
- salt & pepper shopping list
- 1 tbsp olive oil shopping list
- 1 tbsp butter shopping list
- 1/2 cup chopped onion shopping list
- 1/2 cup chopped celery shopping list
- 1 clove garlic, minced shopping list
- 2 cups leftover turkey, chopped shopping list
- 1 tsp thyme shopping list
- 1/2 tsp rubbed sage shopping list
- 1/2 tsp poultry seasoning shopping list
- 1 cup gravy (give or take) shopping list
- 1/2 cup turkey or chicken stock (give or take) shopping list
- 1 1/2 cups leftover stuffing OR dry stuffing mix shopping list
- 1/2cup peas* shopping list
- 1/2 cup corn * shopping list
- 1/2 cup carrots, cooked and diced* shopping list
- salt & pepper shopping list
How to make it
- In a large bowl, beat together sweet potatoes, mashed potatoes, egg or substitute and sour cream with an electric mixer. (These blend better when warmed up). Season with nutmeg, salt & pepper and set aside.
- In a large saute pan, heat olive oil and butter; add chopped onion, celery and garlic and cook for about 5 minutes or until tender. Add turkey and season with thyme, sage and poultry seasoning. Add gravy and stock and cook until heated through. (You made need to adjust the gravy/stock - you want it a little on the saucy side, not too thick, not too thin - but there's room for play here!) Remove from heat.
- Butter a casserole dish (I use a 1 1/2 qt oval dish - you could use a 9x9 also). Pour turkey mixture in bottom.
- Top the turkey mixture with crumbled leftover stuffing OR dry stuffing mix (it will cook fine while baking- sprinkle with a little stock or water if using dried).
- Spread chopped carrots, peas and corn (* or use any blend of frozen chopped vegetables) on top of stuffing.
- Top with sweet potato mixture, spreading to the edge of the casserole dish
- Bake at 350 degrees for about 30 minutes or until the topping is just startingto brown. Let sit for about 15 minutes before serving.
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