My favorite things to do the day after Thanksgiving are…
- shopping online in my pajamas
- A long post-Thanksgiving run
- whipping up something delicious from dinner leftovers
While this recipe was the culmination of my frantic “We have to eat everything perishable NOW!” pre-Sandy efforts, I quickly realized that it would be perfect for Thanksgiving leftovers. Â And for any old time, really.
The turkey and sweet potatoes beef up the nutritional factor of the overall dish, and the whipped goat cheese topping adds a decadent touch.
You really won’t regret this dish. Â Unlike half of your Black Friday purchases.
Spicy Turkey & Sweet Potato Shephard’s Pie
Serves 4 (or two hungry people)
Ingredients
1 lb ground turkey (I like dark meat, for added flavor)
2 sweet potatoes, peeled and cubed (the purple ones are slightly sweeter and more visually arresting)
1 cup milk, warmed
1 bag of frozen carrots & peas
1/2 cup goat cheese, at room temperature
2 Tbsp Harissa paste (Sriracha sauce also works well)
1 small can of tomato paste
2 Tbsp Worcestershire sauce
Salt & pepper, to taste
Pinch of paprika (1/2 teaspoon, if you like your food spicy)
1/2 teaspoon cumin
Directions
- Preheat oven to 375 degrees F.
- Boil potatoes until they can be cut with a fork. Â Mash with warmed milk (and some butter, if you desire) until smooth. Â Set aside
- Cook turkey over medium heat in some olive oil, until pink has disappeared. Â Add peas & carrots, Harissa paste, tomato paste, Worestershire sauce. Â Cook on low heat until well combined. Â Add spices to taste.
- Spray a pie pan with non-stick spray. Â Spread the turkey across the pan in an even layer. Â Top the turkey with a layer of mashed potatoes.
- Cook pie for 25 minutes.
- While pie is in the oven, whip the goat cheese until smooth and creamy. Â Remove pie after 25 minutes and spread the cheese over the pan.
- Cook for another 5-10 minutes, until cheese is slightly browned.
Try not to devour the entire dish in a single sitting. Â It’s been known to happen.
