November 2024
Turkey Shepherd’s Pie is a hearty, kid-friendly dinner and a clever way to repurpose Thanksgiving leftovers. This healthier version of your favorite comfort food is full of lean turkey and colorful vegetables, and topped with high-fiber and antioxidant-packed mashed sweet potatoes.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 3 1/2 cups of any leftover cooked vegetables
- 3 tablespoons flour
- 2 cups turkey or chicken stock
- 1 teaspoon poultry seasoning
- 2 cups leftover turkey, skin removed, and chopped into small pieces
- Salt to taste
- 3 cups leftover mashed sweet potatoes
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh sage
- Chef’s knife and cutting board
- Measuring cups and spoons
- Dutch oven or large saucepan (3 quart or more)
- 8” x 8” baking dish or two-quart casserole
Tools
- Chef’s knife and cutting board
- Measuring cups and spoons
- Dutch oven or large saucepan (3 quart or more)
- 8” x 8” baking dish or two-quart casserole
Instructions
1. Preheat the oven to 350°F.
2. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the onions and saute for three minutes or until they start to turn golden.
3. Add the leftover cooked vegetables to the onions.
4. Sprinkle the flour over the vegetables and stir to coat them well. Cook for two minutes, stirring occasionally.
5. Add the turkey or chicken stock and stir well to combine the flour and stock. Bring to a boil to let thicken. Add poultry seasoning. Reduce the heat to medium-low.
6. Add the shredded turkey to the vegetables in the Dutch oven and simmer for about five minutes. Taste the mixture and add salt as needed. (Note: You may not need much or any salt if your leftover vegetables and turkey are salted.)
7. Transfer the filling mixture to a baking or casserole dish.
8. Spoon mashed sweet potatoes over the top. Smooth the potatoes to cover the filling.
9. Bake for about 20 minutes or until the filling bubbles and the sweet potato topping starts to turn golden. Remove from the oven and sprinkle the minced parsley and sage over the top.
