Leftover Turkey Sweet Potato Shepherd’s Pie

Revitalize holiday leftovers into a delicious Whole30 compliant casserole. We used broccoli and mushrooms, but feel free to use whatever veggies you have leftover. Shaved Brussels sprouts, carrots, or green beans all work great in this healthy Shepherd’s Pie.

Whole30 Leftover Turkey Sweet Potato Shepherd’s Pie Ingredients:

3 cups sweet potato, mashed (from roasted sweet potatoes)

¼ cup coconut milk

Salt and pepper, to taste

Turkey Filling:

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

2 cups broccoli (or other leftover veggies), chopped

1 cup mushrooms, sliced

2 cups chicken broth (or turkey stock)

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh sage, chopped

1 teaspoon dijon mustard (compliant)

Salt and pepper to taste

2 tablespoons arrowroot

2 cups leftover turkey, chopped

Whole30 Leftover Turkey Sweet Potato Shepard's Pie
Print Pin
5 from 1 vote

Leftover Turkey Sweet Potato Shepherd’s Pie

Revitalize holiday leftovers into a delicious Whole30 compliant casserole. We used broccoli and mushrooms, but feel free to use whatever veggies you have leftover. Shaved Brussels sprouts, carrots, or green beans all work great in this healthy Shepherd’s Pie.
Course Lunch, Main Dish
Cuisine American
Keyword Meal Prep, Turkey
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 meals

Ingredients

  • 3 cups sweet potato mashed (from roasted sweet potatoes)
  • 1/4 cup coconut milk can use full fat for creamier potatoes
  • salt & pepper as desired

Turkey Filling

  • 1 tbs olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 cups Broccoli or other leftover veggies
  • 1 cup mushrooms sliced
  • 2 cups chicken or turkey stock
  • 1 tbs fresh thyme
  • 1 tbs fresh rosemary
  • 1 tbs fresh sage
  • 1 tsp Dijon Mustard whole30 compliant
  • salt & pepper as desired
  • 2 tbs arrowroot flour
  • 2 cups leftover turkey chopped

Instructions

  • Preheat oven to 400 degrees.
  • Scoop roasted sweet potato flesh, and then mix with coconut milk.
  • Season with salt and pepper to taste, and set aside.
  • In a skillet, add olive oil, onion, and garlic. Saute for 5-7 minutes until softened.
  • Add broccoli and mushrooms, and saute another 3-4 minutes, while seasoning with fresh or dried herbs and salt and pepper.
  • Add chicken stock and dijon mustard. Add arrowroot, and whisk to combine. Arrowroot doesn’t clump like wheat flour and corn starch, so it’s okay to add directly to your liquid as long as you’re whisking it in. If using corn starch or wheat flour as a sub, combine it with a few tablespoons of water before adding it to your pan.
  • Mix in chopped turkey, and then add to an 8x8 or similar sized casserole dish.
  • Scoop sweet potatoes in mounds around the top of your filling, and then gently spread into a layer across the top of your pan.
  • Bake for 25 minutes until bubbling and starting to brown on top.

Notes

Nutrition for 1 out of 4 servings:
29.4g Protein | 58.1g Carbs | 10.3g Fat | 6.2g FIber | 453 Calories

1 Comment on "Leftover Turkey Sweet Potato Shepherd’s Pie"

  1. This recipe looks really good! The best part is it doesn’t seem all that complicated to make either so chances are I won’t mess it up haha thank you!

Leave a comment

Your email address will not be published.


*


This site uses Akismet to reduce spam. Learn how your comment data is processed.