|From Food Network|
It's the day after Thanksgiving, and chances are you have quite a bit of food left over. Leftovers Turkey and Sweet Potato Shepherd's Pie is a tasty way to help you recycle some of that remaining bounty. This recipe is based on one from Rachael Ray, and is quite versatile. Substitute white potatoes for sweet, or combine them for twice the flavor! Throw in any leftover vegetables from the day before. And if by chance you have no leftover turkey, substitute a 2-pound package of ground turkey instead. Add your favorite seasonings, such as thyme or even some curry powder, and bump up the flavor even more. Who knows, this dish may become a more beloved family favorite than the Thanksgiving feast itself!
Leftovers Turkey and Sweet Potato Shepherd's Pie
2 T. olive oil
1 onion, diced
2 carrots, peeled and diced
4 stalks celery, diced
2 C. chopped leftover turkey
1 1/2 C. gravy
1 package (10 oz.) frozen peas or 1 C. leftover peas
2 C. cooked sweet potatoes
2 T. butter
2 C. shredded Cheddar cheese
In a large skillet or Dutch oven, heat the olive oil and sauté the first three vegetables until softened, about 5 minutes. Stir in the next three ingredients and heat through. Heat or microwave the potatoes with the butter, mashing the potatoes if necessary. Place the meat mixture into a greased casserole dish and top with the mashed sweet potatoes. Sprinkle the cheese over the top. Bake at 425 degrees for 15 minutes until the cheese is melted. Serves 6.
Note: I stirred half of the cheese into the potatoes and sprinkled the rest over the top. The cheese adds extra flavor and creaminess to the potatoes.