- 4 Sweet Potatoes Medium, peeled
- ¼ cup Milk Nonfat
- 1½ teaspoons Butter
- ¾ teaspoon Ground Black Pepper
- ⅛ teaspoon Cinnamon
- 8 ounces Mushrooms Fresh or canned
- 1 Onion Small
- 3 Garlic Cloves
- 1½ pounds Turkey Cooked (leftovers)
- 1 teaspoon Thyme
- ¼ cup Flour
- 1 can Chicken Broth 15 ounces
- 3 Tablespoons Worcestershire Sauce
- 1 cup Green Peas Fresh, frozen, or canned
- 1 Tablespoon Olive Oil Or canola oil
- ¼ teaspoon Salt
- Large Skillet
- 9-inch Baking Dish
- Large Bowl
- Preheat oven to 450°F. Spray a 9-inch baking dish with cooking spray.
- Peel and dice the onion and garlic.
- In a large skillet over medium-high heat add the oil, sauté the onions and mushrooms until tender. Add the cooked/leftover turkey and cook for an additional 5 minutes. Use a colander to drain any liquid, return the drained mixture to the skillet still on medium-high heat.
- Add the thyme, garlic, and flour, stirring to coat the mixture.
- Add the broth and Worcestershire sauce. Simmer until the mixture thickens- about 2 to 3 minutes.
- Stir in the peas, salt, and ¼ teaspoon of pepper. Transfer the mixture to the sprayed baking dish.
- Place the peeled sweet potatoes in a large bowl, add the milk, butter, cinnamon, salt, and ½ teaspoon of pepper. Mash with a fork. Spread on top of the mixture in the baking dish.
- Bake until hot and bubbling at the edges- about 30 to 40 minutes.
Keyword Butter, Chicken Broth, Cinnamon, Flour, Garlic, Garlic Cloves, Green Peas, Ground Cinnamon, Ground Turkey, Leftover Turkey, Milk, Mushrooms, Olive Oil, Onion, Shepherd’s Pie, Sweet Potato, Thyme, Worcestershire Sauce