Gratitude Pie...great for Turkey leftovers

Happy Thanksgiving to one and all!  We celebrate the friendships we have made in blogland and hope each of you have a safe and happy holiday. 

Hubby and I are visiting Mom in the hospital and then having a quiet turkey dinner at home.  A few weeks ago, we made a different kind of shepherd's pie...with (cooked) Turkey and sweet potatoes.  Everyone who tried it, loved it!  Here's our recipe in case you want to try it:

Gratitude Pie (not your Mama's Shepherd Pie)

1/3 C lt. sour cream
2 sweet potatoes
2 C diced raw vegies (we had onions, celery, carrots and zuchini on hand when we made it)
1 T chopped garlic
1 T olive oil
1/2 C chicken broth
Leftover turkey about 1 and 1/2 C, shredded.
Other frozen vegies you might have on hand (we used frozen peas)
Grated cheese (optional)
Paprika

*Preheat oven to 375 degrees F

*Grease 2.5 deep dish casserole pan

*Peel and cube potatoes.  Boil until soft in two Seperate pans...about 7 minutes depending on how small you cut them.

*Combine and Mash potatoes together, add sour cream, blend briefly with hand held mixer.  Set aside.

*Heat oil in deep saute pan, add diced raw vegies and then garlic.  Cook until tender.  Add 1/2 C chicken broth and pulled turkey, cook until leftover turkey is warm. 

*Pour the turkey mixture into bottom of greased casserole dish.

*Add layer of frozen vegetables on top.  Do not mix! 

*Top with layer of mashed sweet potatoes, smoothing top of casserole.  Sprinkle with some cheese (not a ton of cheese) and paprika to taste.

Bake 30-35 minutes. 
Bon Apetit!