I don’t know how I can even blog about food this morning. We had a LOT of food yesterday. And will probably have leftovers for lunch and dinner for at least 3-4 days. It was delicious. Maybe that’s why Thanksgiving is one of my favorite holidays. I plan the menu a few weeks in advance and then make lists to ensure I don’t forget anything. It’s inevitable though, day of, I always cancel at least one dish and make it the next day. Or a few days later. This year, for me, it was a brussel sprout salad with warm bacon vinaigrette. Which I will make later since I already got the brussel sprouts. But I already had 2 veggie dishes done and it was almost time to carve the turkey and I just got a little overwhelmed.
Anyways, back to the purpose of this post. I need to eat healthy and clean for the next few weeks before the next big holiday. So here’s a recipe I threw together the other day for a clean turkey shepherd’s pie. I used ground turkey and edamame and topped it with a sweet potato mash. And it would be OK to use leftovers in this if you wanted – I’ll tell you where to substitute them in. Except the mashed sweet potatoes I made yesterday weren’t exactly clean…LOL.
Start by peeling and cutting your sweet potatoes. Boil in a pot full of water for about 25 minutes, or until fork tender.
Meanwhile, in a medium frying pan, saute your onions, bell peppers and garlic.
Add ground turkey and cook until browned. **Here is where you can substitute in some of your Thanksgiving leftovers – simply dice up some turkey and add.
Add frozen, shelled edamame and mix to combine. **Here is where you can substitute in some of your Thanksgiving leftovers – if you have peas and carrots…
Add black pepper, chili powder, and cumin and mix thoroughly.
Place mixture in bottom of 9 x 9 glass baking dish.
Meanwhile, drain most of water (leaving about 1/2 to 2/3 cup) from sweet potatoes.
Mash sweet potatoes with some of cooking liquid until smooth-ish. These can be lumpy, unless you want them smooth…then you should use a food processor or potato ricer. **Here is where you can substitute in some Thanksgiving leftovers – if you have leftover mashed potatoes or mashed sweet potatoes.
Layer the mashed sweet potatoes on top of the ground turkey mixture. Sprinkle with smoked paprika. Bake in a 375 degree oven for 30 minutes. Enjoy!
1 medium onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 Tablespoons olive oil
1 lb ground turkey
6 oz frozen, shelled edamame
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
2 lbs sweet potatoes, peeled and cut
Peel and cut sweet potatoes. Cover with water in a medium pot and boil for about 25 minutes, or until fork tender. Meanwhile, saute onions, bell peppers and garlic in a medium frying pan. Add ground turkey and cook until brown. Add frozen, shelled edamame and mix to combine. Add black pepper, cumin and chili powder and mix thoroughly. Place mixture in bottom of a 9 x 9 glass baking dish. Meanwhile, drain most of cooking liquid from sweet potatoes. Using a potato masher, mash sweet potatoes with some of cooking liquid until it reaches the desired consistency. If you want it smoother, use a food processor or potato ricer. Layer the mashed sweet potatoes on top of the ground turkey mixture and sprinkle with paprika. Bake in a 375 degree oven for 30 minutes.