TURKEY DINNER SHEPHERD’S PIE

prep 45 minutes bake 25 minutes at 375°F

Shepherd’s pie is designed to use leftover meat and vegetables. Traditionally topped with mashed russet potatoes, the addition of sweet potatoes in this recipe adds color and nutrients.

• 1½ lb. sweet potatoes, peeled and cut into 2-inch pieces
• 1½ lb. Yukon gold or other yellow-flesh potatoes, peeled and cut into 2-inch pieces
•    4 cloves garlic, halved
•   ½ cup milk
•   ½ tsp. salt
•   ½ cup finely shredded Parmesan cheese (2 oz.)
•    2 Tbsp. olive oil
• 1½ cups chopped carrots
•    1 cup chopped red sweet pepper
•    1 cup chopped onion
•    3 cups chopped or shredded cooked turkey or chicken*
•    2 10.75-oz. cans condensed cream of mushroom soup
•    2 cups frozen cut green beans
•   ½ cup dried cranberries
•   ¼ cup water
•    3 Tbsp. Worcestershire sauce
•    1 Tbsp. snipped fresh sage or 1 tsp. dried sage, crushed
•    1 tsp. dry mustard
•   ½ tsp. black pepper

1. Preheat oven to 375°F. In a 4-qt. covered Dutch oven cook potatoes and garlic in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Return potatoes to Dutch oven and mash. Gradually beat in milk and salt to make potatoes light and fluffy. Stir in cheese. Cover and keep warm.

2. Meanwhile, in a large skillet heat oil over medium heat. Add carrots, sweet pepper, and onion; cook until tender, stirring occasionally. Stir in the remaining ingredients; heat through. Transfer turkey mixture to a 3-qt. rectangular baking dish. Pipe or spoon mashed potatoes in 10 to 12 mounds on turkey mixture.

3. Bake, uncovered, 25 to 30 minutes or until heated through. If desired, top with additional fresh sage.

number of servings 10

*TIP If you don’t have leftover turkey or chicken, remove and discard the skin and bones from a rotisserie chicken. Chop or shred the chicken meat.

per serving 335 cal., 10 g fat (3 g sat. fat), 36 mg chol., 719 mg sodium, 43 g carb., 5 g fiber, 12 g sugars, 19 g pro.