Sweet Potato Cottage Pie is like a warm hug on a cold evening. With a savory filling of ground turkey and prepared turkey gravy topped with mashed sweet potatoes, Sweet Potato Cottage Pie is a surprising way to use holiday leftovers. Did I say it was delicious, too?

I had leftover turkey gravy, but no leftover turkey! That happens when you love turkey sandwiches so much you eat them everyday for lunch following Thanksgiving! Not wanting to throw my leftover turkey gravy away, I rummaged in the deep recesses of my brain to come up with a new way to use it!

Can you see the steam rising off this first delicious bite? And, the turkey gravy oozing in this luscious bite?

And, did I mention how easy it is to make Sweet Potato Cottage Pie? A little baking, a little sauteing, a little assembly and voila’ – savory, sweet, delicious Sweet Potato Cottage Pie!

You can make this ahead of time and refrigerate it until ready to reheat for dinner. If you do reheat it, you will just need to bake it in the oven a little longer.

Also, this could be made in a 7″ x 11″ casserole dish instead of the individual servings. Either way, Sweet Potato Cottage Pie is a new favorite fall/winter comfort food; sure to be a classic!

Here’s the recipe:

Sweet Potato Cottage Pie

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Savory with a touch of sweetness, this delicious recipe is a great way to use leftover turkey gravy!

Author: Carole from Toot Sweet 4 Two
Prep Time: 10 mins
Cook Time: 1 hour
Total Time: 1 hour 10 mins
Yield: 4 1x
Category: Casserole
Cuisine: American

Ingredients

Scale

1 – 20 ounce package of ground turkey
1 small onion, peeled and chopped
3 cloves of garlic, peeled and finely minced
2 pounds sweet potatoes, scrubbed clean
1 – 16 ounce package of frozen petite mixed vegetables (to include peas, corn, green beans and carrots), defrosted
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups prepared turkey gravy
3/4 cup chicken stock
1 green onion (green part only), sliced (for garnish)

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Instructions

Preheat oven to 400 degrees F.
Bake sweet potatoes in oven until fork tender (about 40 minutes).
Remove from oven and allow to cool to the touch.
Once cool, scoop out sweet potato pulp into a bowl, mash with a potato masher, discarding skin.
Set aside until ready to assemble.
Preheat oven to 350 degrees F.
Saute ground turkey in a non-stick skillet until almost brown (about 8 minutes).
Add onions and garlic and saute about 5 minutes more.
Add defrosted vegetables, salt and pepper and stir to combine.
Add gravy and chicken stock, stir to combine and cook until heated through (about 5 minutes).
Divide into 4 heat-proof individual casserole dishes or a 7″ x 11″ casserole dish.
Place on baking sheet (to avoid spills) and bake in preheated oven for 20 minutes until bubbly.
Top with sliced green onions and serve.

Notes

If making casserole ahead, refrigerate until ready to reheat in the oven. Increase cooking time approximately 20 minutes to account for refrigeration.

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