This healthy take on a classic shepherd’s pie is a great way to put your Thanksgiving leftovers to use. Shredded turkey, gravy and roasted vegetables make up the bulk of the filling, and the entire thing is topped with a wildly simple (and dairy-free) mashed sweet potato crust. Don’t worry if you don’t have enough leftovers — you can roast more vegetables or use a shredded rotisserie chicken in place of the turkey.
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Sweet Potato and Turkey Shepherd’s Pie Ingredients Optional garnishes Directions In a large saucepan, add the sweet potatoes and cover with water. Season with a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook over low heat until fork tender, about 15 minutes. Drain the sweet potatoes well and return to the saucepan. Add the dairy-free sour cream and granulated garlic. Mash until well incorporated and smooth. Season with salt and pepper. Preheat the oven to 400°F (205°C) and grease a 2-quart baking dish with nonstick cooking spray. In a medium bowl, mix the shredded turkey with the gravy. Spread in a single layer in the bottom of the baking dish. Top with an even layer of roasted vegetables. Dollop the mashed sweet potatoes over the top and smooth, spreading to the edges of the baking dish. Sprinkle with flaky sea salt. Bake for 25–30 minutes, or until the casserole is heated through and the potatoes are beginning to brown on top. Let cool for 10 minutes. Garnish with sliced scallions and serve with cranberry sauce. Serves: 4–6 | Serving Size: About 2 cups Nutrition (per serving): Calories: 437; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Cholesterol: 107mg; Sodium: 911mg; Carbohydrate: 42g; Dietary Fiber: 7g; Sugar: 9g; Protein: 34g
Originally published November 2018
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