Sadly, it has been far too long since I’ve shared a recipe on my blog! While on a walk on Sunday, I brainstormed what I wanted to make with some of our Thanksgiving leftovers. I decided that a shepherd’s pie sounded fabulous. Feel free to swap out ingredients for what you have on hand – potatoes for the sweet potatoes, different vegetable medley, different cheese. Treat this as a guide because after all, recipes are generally just suggestions. 🙂
Before topping it with the mashed sweet potatoes.
Ready for the oven!
Fresh out of the oven and bubbly.
Matt and I loved it, and I hope you will as well!
Leftover roasted vegetables
1 can mixed vegetables, rinsed and drained
Leftover gravy – approximately 1/3-1/2 c
Freshly shredded cheese
Baked light and dark meat turkey, shredded
Mashed sweet potatoes
To make the mashed sweet potatoes, steam 1.5 pounds worth cut into one inch cubes. I chose to leave the peel on but feel free to peel if you enjoy them that way better. Once fork tender, drain the water and mash with butter, salt, pepper, cumin, and garlic powder. Gently warm 1/4 c buttermilk on low heat setting in a small pot. Be careful not to allow it to curdle. Mash it in as well.
Simply stir together the remaining vegetables and top with the sweet potatoes. Bake at 350 degrees until warm throughout. This made six servings for us, but you listen to your hunger cues and eat what you need. You do you, as one of my fav bloggers, Kylie says. Enjoy! Please let me know if you make it and what you think!