on November 25, 2011 at 10:00 AM at Cafe Mom
Use your leftover sweet potatoes for this recipe!So, how was your Thanksgiving? Are you recovering from the cooking and feasting? And do you know yet what you’re doing with all those leftovers? Mmm, turkey sandwiches! And what else? Hello turkey sweet potato shepherd’s pie! Oh yeah, use up three different Thanksgiving dishes in one scrumptious casserole: roasted turkey, mashed sweet potatoes, and gravy.
Rachael Ray’s recipe has you cooking more sweet potatoes from scratch, but if you already have some leftover sweet potatoes, here’s an adaptation of that recipe. I mean, didn’t you do enough cooking YESTERDAY??? Okay, let’s go for something that tastes just like Thanksgiving dinner only much, much easier!
Turkey Sweet Potato Shepherd’s Pie, adapted from Rachael Ray’s recipe on Food Network
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds chopped leftover turkey
- Salt and freshly ground black pepper
- 1 onion, cut into 1-inch dice
- 2 carrots, peeled and grated
- 4 ribs celery, chopped
- 1 1/2 cups gravy
- 1 (10-ounce) package frozen peas or 1 cup leftover peas
- 2 cups sweet potatoes
- 2 tablespoons butter
- 2 cups sharp shredded yellow Cheddar
Directions:
- Preheat oven to 425 degrees F.
- In a deep skillet or a Dutch oven, heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon; season with salt and pepper. Add onions, carrots, and celery into the turkey. Stir and cook for 5 minutes. Stir gravy and peas into meat and turn heat off.
- If your leftover sweet potatoes are not already mashed, mash them now with 2 tablespoons of butter. Top the meat with the potatoes. Cover potatoes with cheese and place in the oven to melt cheese and warm potatoes, about 15 minutes.
... but I digress 