I learned my lesson: 18 pounds of turkey is too much for 10 people even for Thanksgiving. Even after pawning leftovers (not that it was difficult), I was still drowning in turkey. What’s a girl to do? The obvious solution is turkey pot pie, but, ahem, somebody around here thinks that is just gross.
Alas, no turkey pot pie for me, but I did at least get some kind of pie–a turkey twist on shepherd’s pie. It was different, and delicious, and I’m sharing with you in time for you to make plans with your leftover Christmas turkey.
1 1/2 pounds sweet potatoes, peeled and chopped
3 ounces Greek yogurt
nutmeg to taste
salt to taste
pepper to taste
2 tablespoons olive oil
3/4 pounds roasted turkey, diced
1/2 medium onion, diced
1 hot pepper, any variety, diced
1/2 red bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon paprika
1 tablespoon cumin
4 ounces tomato sauce
1/2 can niblet corn, drained
1/2 can black beans, drained
1 1/2 cups chicken broth
salt to taste
black pepper to taste
Make the sweet potatoes:
- Add the potatoes to large pot and cover with water. Bring to boil over medium heat and cook until potatoes are tender, about 30-35 minutes.
- Drain potatoes and add Greek yogurt, nutmeg, salt, and pepper.
- Mash potatoes with masher or cream with mixer.
Make the turkey chili (while potatoes are boiling):
- Heat olive oil in large pot over medium heat. Add onions and cook for 2-3 minutes.
- Add hot pepper, bell pepper, garlic and turkey to onions. Stir in the spices.
- Once peppers begin to get soft, add black beans, corn, and tomato sauce. Simmer for 2-3 minutes.
- Add broth and simmer until it cooks down and thickens, about 10 minutes.
Make the shepherd’s pie:
- Preheat oven to 350 degrees.
- Transfer chili to casserole dish.
- Spread sweet potatoes over chili.
- Sprinkle with nutmeg and paprika.
- Bake shepherd’s pie about 10 minutes to allow sweet potato topping to firm.