Sweet Potato and Turkey Shepherd’s Pie
This healthy take on a classic shepherd’s pie is a great way to put your Thanksgiving leftovers to use. Shredded turkey, gravy and roasted vegetables make up the bulk of the filling, and the entire thing is topped with a simple mashed sweet potato crust. Don’t worry if you don’t have enough leftovers — you can roast more vegetables or use a shredded rotisserie chicken in place of the turkey.
(Courtesy of My Fitness Pal)
- 3 small sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces (or leftover mashed sweet potatoes or regular potatoes)
- 1/2 cup 0% Plain Greek Yogurt
- 1 teaspoon minced garlic
- Kosher salt and pepper, to taste
- 2 cups prepared gravy (not jarred – made from turkey or chicken stock)
- 4 cups shredded turkey or chicken
- 4 cups roasted vegetables, such as Brussels sprouts, carrots and parsnips (any vegetables will do)
- Flaky sea salt
- Thinly sliced scallions
- Cranberry sauce
- To make Sweet Potato topping: In a large saucepan, add the sweet potatoes and cover with water. Season with a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook over low heat until fork tender, about 15 minutes.
- Drain the sweet potatoes well and return to the saucepan. Add the Greek Yogurt and garlic. Mash until well incorporated and smooth. Season with salt and pepper.
- Preheat the oven to 400°F and grease a 8 x 8 baking dish with nonstick cooking spray. In a medium bowl, mix the shredded turkey with the gravy. Spread in a single layer in the bottom of the baking dish. Top with an even layer of roasted vegetables.
- Top with mashed sweet potatoes spreading to the edges of the baking dish. Sprinkle with flaky sea salt.
- Bake for 25–30 minutes, or until the casserole is heated through and the potatoes are beginning to brown on top. Let cool for 10 minutes.
- Garnish with sliced scallions and serve with cranberry sauce.