Description
Is there a dish more comforting than Shepherd’s Pie? We don’t think so! Here’s a healthier take on a classic with Turkey and Sweet Potato.
Ingredients
Scale
Topping
- 3 cups (800 g) mashed sweet potato
- ¼ cup (60 ml) nondairy milk
- Sea salt and pepper, to taste
Turkey Filling
- 1 Tbsp olive oil
- 1 onion, diced
- 3 cups (540 g) leftover cooked veggies
- 2 Tbsp poultry seasoning
- Salt and pepper to taste
- 2 Tbsp arrowroot
- 2 cups (480 ml) chicken broth (or turkey stock)
- 2 cups (300 g) leftover turkey, chopped
Instructions
- Preheat your oven to 400ºF/200ºC.
- In a medium bowl, mix together the mashed potato and milk. Season with sea salt and pepper and set aside.
- Heat the olive oil in a large skillet over medium heat. Add onion and saute for 3-5 minutes until it starts to soften. Add the leftover veggies and saute for 5-7 minutes. Stir in the poultry seasoning and add salt and pepper to taste.
- Whisk in the arrowroot and add the chicken broth or turkey stock and cook until it starts to thicken. Stir in the chopped turkey and cook until warmed through.
- Place the turkey mixture in a casserole dish and top with the sweet potatoes, spreading them out in an even layer. Place in the oven and cook for 25-30 minutes, until the sweet potatoes start to brown and the casserole begins to bubble.
- Remove from the oven and let sit for 5 minutes before serving.