Thanksgiving Shepherd's Pie

This was a happy accident based on what I had in the house. Enjoy!

1 lb 93/7 ground turkey
1 small onion chopped
1 tbs olive oil
3 cloves garlic chopped
1 cup frozen peas
1 cup frozen corn
1 tsp salt
poultry seasoning or whatever you use in your thanksgiving stuffing (I use thyme, rosemary, sage, and parsley but I don't measure, so add whatever you like)

2 medium sweet potatoes
3 tbs butter
1 tsp salt
cinnamon and nutmeg to taste

Preheat oven to 350. Chop and boil the sweet potatoes in a med sauce pan. I don't peel mine because I like the fiber.

In a skillet combine the onion and ground turkey and cook (while crumbling the meat) for about 10 minutes over medium heat. Add olive oil, seasonings, peas and corn and reduce heat to low. Sautee covered for 5 minutes then add garlic. Cover and cook for an additional 5 minutes.

When sweet potatoes are fork tender, drain 90% of the cooking water and mash. Add butter, salt and spices and mix well. You can add milk if you need additional moisture or richness. You could also leave out the butter if you so wish.

In a large casserole dish, put meat and veggie mixture on the bottom. Top with mashed sweet potatoes and bake for 15-20 minutes.

Clearly, I'm not a big recipe person, so tweak to your taste. I put it in the recipe tool, and based on 6 servings, it was 371 calories per serving. 41 carbs, 15 fat and 20 protein.

Enjoy!
~Christina