Seasonal Potluck: Shepard’s Pie with Sweet Potato Topping

Thanksgiving is less than a week away!  I hope everyone has their menus planned out already…because I don’t.  But I’m not hosting, so that’s okay.  I do need to find out what to bring to the two dinners we’ll be attending though.  Suggestions?  There are a couple of desserts I’ve bookmarked to try, but it always seems like there are so many.  Oh well, when else can you indulge if you can’t indulge at the holidays?!

This recipe would also be perfect for using up that leftover turkey.  You could even substitute the frozen mixed vegetables with some of your leftover veggies from Turkey Day dinner.  One of the great things about this recipe is that it can be adjusted to what you have on hand!

Turkey Shepard’s Pie with Sweet Potato Topping, makes 4-5 servings

Adapted from Good Housekeeping

• 1 pound lean ground turkey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons curry powder
• 1/4 cup all-purpose flour
• 7 ounces chicken broth
• 1 – 16oz bag of mixed frozen vegetables
• 3 medium sized sweet potatoes
• 1/2 cup milk
• 1 tablespoon butter or margarine

Pierce potatoes all over with fork. Cook in microwave on High 15 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.

Meanwhile, in 12-inch skillet, heat oil on medium-high until hot. Add turkey; sprinkle with salt and pepper and cook 5 to 6 minutes or until no longer pink, stirring and breaking up turkey with side of spoon.

Stir flour and curry powder into turkey; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Spread turkey into a 2 1/2 to 3 quart casserole dish.  Top with frozen mixed vegetables.

Preheat oven to 375 degrees F.

When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, margarine, and 1 teaspoon salt; mash until well blended. Spread potatoes over vegetables.

Bake one shepherd’s pie, uncovered, 35 to 40 minutes or until top is browned.