Sweet Potato Shepherds Pie

Sweet Potato Topping

• 4 large Sweet Potatoes cut into chunks
• 1/2 cup Non Fat Milk
• splashes Maple Syrup
• Salt and Pepper to taste
• pinch of Cinnamon and/or Nutmeg to taste

Shredded Turkey and Veggie Filling

• splashes Olive Oil for Pan
• 1 chopped Onion
• A few cloves chopped Garlic
• 1 cup Frozen Peas
• 2 handfuls Baby Spinach Leaves
• 1 pound Shredded Turkey (Leftover Thanksgiving Turkey works great here!)
• 14 ounces Can Cream of Mushroom Soup (not condensed)
• 1 handful Chopped Italian Parsley
• 1 teaspoon Dried Thyme
• Salt and Pepper to taste
• You can add extra veggies if you wish. Mushrooms, carrots, celery, broccoli. Be creative here!

1. Place sweet potatoes in large pot of boiling water, use enough water to cover. I left the skins on, they provide even more nutrients and flavor.
2. Simmer Sweet Potatoes until they are cooked through about 20 minutes. Drain immediately.
3. Add milk and desired seasonings. Mash sweet potatoes with a fork or potato masher. Set aside.
4. Pre heat oven to 375˚ degrees.
5. Heat a large sauté pan with the olive oil over medium heat. It is easiest to use a pan that can go straight into the oven so you only have one pot to clean up. Saute the onion until softened and fragrant.
6. Add mushroom soup, peas and other veggies to pan. Add parsley, thyme, salt and pepper. Cook for a few minutes until spinach wilts and vegetables cook through. If there is too much liquid in the pan you can spoon it out so the filling doesn't get too runny.
7. Take pan off the stove and spoon or use a spatula to cover the top with the mashed sweet potatoes. Here you can be "fancy" and let the kids help to create a pattern on the top. Beware that this is a very hot pan, so maybe second thoughts on help from the kids. They can re-decorate when you serve them their portion!
8. Sprinkle some cinnamon or nutmeg on the top. Place in pre-heated oven and bake for about 30 minutes. Remove, let sit a few minutes and serve.