Sweet Potato Cottage Pie
Savory with a touch of sweetness, this delicious recipe is a great way to use leftover turkey gravy!
- 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)
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.
Find it online: https://tootsweet4two.com/sweet-potato-cottage-pie-2/
