Sweet Potato Shepherd's Pie from Leftovers
Need a meal for all the bits and pieces left over from your holiday gathering? Look no further than this Paleo and AIP friendly sweet potato turkey shepherd's pie! Whatever your assortment of fresh or cooked vegetables, meat, and gravy, you can throw together a delicious, "new" one-pan dinner tonight!
Ingredients
- 1 tbsp. olive oil
- 1 large onion chopped
- 2 cups celery chopped
- 3 cups carrots chopped
- 1 tsp. dried ground sage
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1-2 tsp. sea salt
- fresh ground pepper to taste, omit for AIP
- 4 cups turkey chopped
- ~1 cup gravy
- 1-2 cups turkey broth
- 1 tbsp arrowroot powder
- 1 tbsp. cold water
- 2-3 cups mashed vegetable (I used sweet potato)
Instructions
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Preheat oven to 375°. Heat oven-safe dutch oven over medium heat then add olive oil. Add onion, carrots, and celery along with a good sprinkle of salt and pepper and saute until just soft.
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Add spices (sage, thyme, rosemary, salt, and pepper) to vegetables and cook for 30 seconds, until fragrant.
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Stir in turkey meat and gravy, then add enough broth so the liquid is just beginning to pool over meat/vegetable mixture. Do not completely submerge! That will be too much liquid!
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Bring to a boil and taste for seasoning. Add sea salt and pepper as necessary. Remove from heat.
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Mix arrowroot powder and water in a small container then stir into meat and vegetable mixture until thickened slightly.
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Spoon mashed vegetables onto the top of the meat and vegetable mixture. Spread out to smooth, covering the meat/vegetables completely.
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Bake for 15-20 minutes or until hot and bubbly.
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Turn off the oven. Turn on the broiler. Broil until desired browning occurs, 3-5 minutes. Enjoy! **Note: only broil in a broiler-safe pan. Do not put a glass baking dish under the broiler!**
Recipe Notes
**Each serving contains 20 net carbs, 24 total carbs.**