Description
This Turkey Mashed Sweet Potato Pot Pie is a comforting and hearty dish perfect for using up Thanksgiving leftovers. It combines tender mashed sweet potatoes with a flavorful turkey and vegetable filling, baked to golden perfection. A delicious twist on traditional pot pie with rich herbs and a creamy texture.
Ingredients
Scale
Mashed Sweet Potatoes
- 1 pound sweet potatoes, peeled and diced 1-inch
- Kosher salt
- 1/4 cup sour cream or full-fat plain yogurt (see notes for dairy-free option)
Turkey Filling
- 2 1/2 cups chopped cooked turkey breast (skin removed, about 1 pound)
- 1/2 tablespoon olive oil
- 1 large shallot, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 2 celery stalks, chopped
- 4 ounces frozen peas and carrots
- 2 2/3 cups turkey or chicken broth, divided
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 2 tablespoons cornstarch
Instructions
- Cook the Sweet Potatoes: Place the peeled and diced sweet potatoes in a medium saucepan. Cover with water and add 1 tablespoon kosher salt, similar to pasta water. Bring to a boil and cook for 16 to 18 minutes, or until the potatoes are tender.
- Mash the Potatoes: Drain the potatoes and return them to the saucepan. Add 1/4 teaspoon kosher salt and the sour cream or full-fat plain yogurt. Mash thoroughly with a potato masher until smooth and creamy. Cover to keep warm.
- Preheat the Oven: Preheat your oven to 375°F (190°C) and position a rack in the center for baking.
- Sauté Aromatics and Herbs: In a large skillet, heat 1/2 tablespoon olive oil over medium heat. Add the chopped shallots, parsley, thyme, and sage. Cook for 2 to 3 minutes until the herbs and shallots are nearly soft and fragrant.
- Add Vegetables: Stir in the chopped celery and cook for an additional 4 to 5 minutes until the vegetables soften. Then add the frozen peas and carrots.
- Add Turkey and Broth: Add the chopped turkey, 2 cups turkey broth, 1/4 teaspoon kosher salt, and black pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 8 to 10 minutes, stirring occasionally to meld flavors.
- Thicken the Filling: In a small bowl, mix 2/3 cup turkey broth with 2 tablespoons cornstarch until smooth. Stir this mixture into the turkey filling and continue cooking over medium-low heat, stirring frequently, until thickened, about 3 to 4 minutes.
- Assemble the Pot Pie: Remove the skillet from heat and transfer the turkey filling evenly into a deep 9×9-inch baking dish or a deep round pie dish. Alternatively, divide the filling into four 8-ounce broiler-safe ramekins.
- Add Mashed Sweet Potatoes: Spoon the mashed sweet potatoes over the turkey filling, spreading it out evenly to cover the surface.
- Bake and Broil: Place the dish(es) on a sheet pan and bake in the preheated oven for 20 minutes, until heated through. For a lovely golden top, finish by broiling for 2 to 3 minutes until the sweet potato topping develops a beautiful color. Watch carefully to avoid burning.
Notes
- This recipe is an excellent way to repurpose leftover turkey from Thanksgiving, turning it into a cozy comfort meal.
- For a dairy-free version, substitute sour cream with a dairy-free yogurt or coconut cream.
- Individual ramekins make perfect single servings and are great for portion control or entertaining.
- Fresh herbs add a bright flavor, but dried herbs can be used if fresh are not available—use about one-third the amount if substituting dried.
- Keep an eye on the dish when broiling to prevent the sweet potato topping from burning.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 337 kcal
- Sugar: 6.5 g
- Sodium: 399 mg
- Fat: 6.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5.25 g
- Protein: 37.5 g
- Cholesterol: 86.5 mg
