I hope everyone had a great Halloween, because around here, it barely existed! Bella’s school finally had their Halloween parade 2 days ago. Trick or treating was postponed over a week, then turned out to be a big dud. A whole lot of anti-climactic excitement, thanks to that bitch named Sandy 🙁
I guess there isn’t much you can do about it except move forward…so, let’s focus on Thanksgiving!
I actually made this a few weeks ago, before Sandy trampled through our area, when I was feeling the Turkey Day spirit. This is a perfect leftovers dish (you can easily sub turkey breast for ground turkey), or something to make when you’re looking for a healthier version of the real thing.
Thanksgiving Shepherd’s Pie
4 sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk (add slowly incase it isn’t all needed)
salt and pepper
1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 pound ground turkey
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon thyme
1 can corn, drained
1 1/2 cups string beans, slightly steamed (best if still a bit crunchy)
Boil potatoes until soft. Drain and put back in pot. Add butter, milk, salt and pepper, and mash until smooth.
Preheat oven to 375 degrees. Heat oil in a large skillet, then add onion and garlic. Season with a little salt and pepper. Add turkey, thyme and garlic powder, and cook until no longer pink. Add corn and string beans. Stir together and cook a few more minutes. Remove from heat.
Put turkey mixture in a 9 inch deep dish pie pan. Top with mashed sweet potatoes. Cook for about 30 minutes. Remove from oven and let cool for a few minutes before serving.