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)
*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.