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.
¼cupcoconut milkcan use full fat for creamier potatoes
salt & pepperas desired
Turkey Filling
1tbsolive oil
1mediumoniondiced
2clovesgarlicminced
2cups Broccolior other leftover veggies
1cupmushroomssliced
2cupschicken or turkey stock
1tbsfresh thyme
1tbsfresh rosemary
1tbsfresh sage
1teaspoonDijon Mustardwhole30 compliant
salt & pepperas desired
2tablespoonarrowroot flour
2cupsleftover turkeychopped
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