Fall Sweet Potato & Sausage Shepherd’s Pie

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This is a unique take on shepherd’s pie, especially if you like sweet potatoes. To balance the sweetness, we made a savory filling using turkey Italian sausage to keep it a little healthier, along with hearty vegetables, rich chicken stock, and lots of seasoning.

It’s also a great way to use up leftover sweet potatoes from your holiday meal. If you don’t have leftover sweet potatoes, you can them up quickly in the microwave. Just poke a few holes around the outside, and microwave for 3-4 minutes on each side or until soft. Carefully slice the potato and a half, and scoop out the flesh. Mash it with a fork until completely smooth.

Taste your leftover sweet potatoes before starting the recipe. If they are too sweet, they will not work for this recipe (candied sweet potatoes will not work). It will be entirely too sweet, and it would be better to just cook a couple up in the microwave.

This doesn’t take long to bake because the filling is already hot. You’re really just baking it long enough for the potatoes to warm through and for the top to get lightly browned.

Enjoy!

Sweet Potato & Sausage Shepherd’s Pie
(makes six servings)

Ingredients:

• 1 1/2 to 2 cups mashed sweet potatoes
• 1/2-pound turkey Italian sausage
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 1 cup frozen corn
• 1 cup frozen peas
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cups chicken stock + 2 tablespoons
• 1/2 teaspoon thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon cornstarch
• 2 tablespoons vegetable stock

Directions:

1. Preheat your oven to 350°F
2. Add the olive oil to a large skillet over medium-high heat.
3. When the oil is hot, add the sausage and cook until it is no longer pink, breaking it up with the back of your spoon.
4. Add the onion and carrots and cook for 5 minutes over medium heat.
5. Add the seasonings, garlic, peas, and corn, and stir to combine.
6. Cook for two minutes, and pour in two cups of the stock.
7. Turn the heat back up to medium-high, and bring the mixture to a simmer.
8. Simmer gently for about 10 minutes or until the liquid has reduced by half.
9. In a separate bowl, whisk together the cornstarch and two tablespoons of stock until smooth.
10. Drizzle the cornstarch mixture into the pan, stirring vigorously to prevent clumps.
11. Turn the heat down to medium, and continue to stir until the mixture has thickened.
12. Remove the pan from the heat.
13. Spray a 2-quart, oven-safe baking dish with nonstick cooking spray, and pour the filling into the dish.
14. Top with a 1/4 cup of Parmesan cheese.
15. Scoop the sweet potatoes into a quart size Ziploc bag or pastry bag, and pipe them on top of the filling so that it is completely covered. (you can also just spread them, but we think this looks nicer)
16. Sprinkle with the remaining Parmesan cheese, and place the dish in the oven on the center rack.
17. Bake for 25 to 30 minutes or until hot and bubbly and the top is lightly browned.

Fall Sweet Potato & Sausage Shepherd’s Pie

• Author: Ashley at Frugal Coupon Living
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 6 1x

Scale 1x2x3x

Ingredients

• 1 1/2 to 2 cups mashed sweet potatoes
• 1/2-pound turkey Italian sausage
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 1 cup frozen corn
• 1 cup frozen peas
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cups chicken stock + 2 tablespoons
• 1/2 teaspoon thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon cornstarch
• 2 tablespoons vegetable stock

Instructions

1. Preheat your oven to 350°F
2. Add the olive oil to a large skillet over medium-high heat.
3. When the oil is hot, add the sausage and cook until it is no longer pink, breaking it up with the back of your spoon.
4. Add the onion and carrots and cook for 5 minutes over medium heat.
5. Add the seasonings, garlic, peas, and corn, and stir to combine.
6. Cook for two minutes, and pour in two cups of the stock.
7. Turn the heat back up to medium-high, and bring the mixture to a simmer.
8. Simmer gently for about 10 minutes or until the liquid has reduced by half.
9. In a separate bowl, whisk together the cornstarch and two tablespoons of stock until smooth.
10. Drizzle the cornstarch mixture into the pan, stirring vigorously to prevent clumps.
11. Turn the heat down to medium, and continue to stir until the mixture has thickened.
12. Remove the pan from the heat.
13. Spray a 2-quart, oven-safe baking dish with nonstick cooking spray, and pour the filling into the dish.
14. Top with a 1/4 cup of Parmesan cheese.
15. Scoop the sweet potatoes into a quart size Ziploc bag or pastry bag, and pipe them on top of the filling so that it is completely covered. (you can also just spread them, but we think this looks nicer)
16. Sprinkle with the remaining Parmesan cheese, and place the dish in the oven on the center rack.
17. Bake for 25 to 30 minutes or until hot and bubbly and the top is lightly browned.

Have left over Thanksgiving ingredients? Consider these Fall Enchilada Casserole with Turkey & Sweet Potatoes. Pin to Pinterest.

Cooking for a larger crowd. Consider Make-Ahead Thanksgiving Recipe Ideas. Pin to Pinterest.

If prepping for Thanksgiving, also check out these Thanksgiving Side Dishes. Pin to Pinterest.

WHAT’S TRENDING: Check out our Pinterest Content including Summer Ideas – Hacks, Recipes, Crafts and More on Frugal Coupon Living.


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Fall Enchilada Casserole with Turkey & Sweet Potatoes

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During Fall, we are always looking for unique ways to use sweet potatoes, and this casserole hits the mark! The flavors and textures balance each other perfectly! When cooking this casserole, we went very light on the cheese to keep this a little lighter but to also let the other flavors stand up (too much cheese tends to drown out all the other flavors). A light sprinkle of good quality, sharp cheddar is really all you need, especially with the homemade green chili sauce. The sauce adds so much flavor and moisture, you won’t miss the extra cheese! If you like things a little spicier, feel free to add either your favorite hot sauce or some cayenne pepper to the sauce.

We used leftover turkey and sweet potatoes, but you could also use chicken, ground beef, or butternut squash. This is a great idea for AFTER Thanksgiving. Use all your leftovers!

This is also gluten-free! Just be sure to buy gluten-free corn tortillas and skip the flour or use GF flour when thickening the sauce.

Enchilada Casserole with Turkey & Sweet Potatoes
(makes six servings)

Ingredients:

• 2 cups cooked turkey meat, cubed
• 12 small corn tortillas
• 1 1/2 cups sweet potato, cooked and cubed
• 1 cup black beans
• 1/2 sharp white cheddar cheese, shredded
• 1/2 sharp yellow cheddar cheese, shredded

Sauce Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 4-ounce can fire roasted green chilies
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup sour cream
• 1 green onions, finely sliced

Directions:

1. Preheat your oven to 350°F
2. Place a small pan on the stove over medium-high heat and add the butter.
3. When the butter is melted, add the flour and whisk until smooth.
4. Allow the mixture to cook for about 60 seconds, whisking constantly.
5. Slowly pour in the chicken broth, whisking constantly.
6. Turn the heat down to medium, and cook until the mixture has thickened, stirring occasionally.
7. Add the green chilies, green onions, and all of the seasonings. Whisk to combine, and cook for another two minutes.
8. Remove the pan from the heat, and whisk in the sour cream.
9. Taste the sauce, and adjust the salt and pepper to your liking.
10. Spray a 2.75-quart baking dish with nonstick cooking spray.
11. Cut nine of the tortillas in half, and arrange them on the bottom as shown. Each layer will get six halves and one whole tortilla.
12. Top the tortillas with half of the turkey, half of the black beans, half of the sweet potato, and 1/3 of both kinds of cheese.
13. Drizzle 3/4 cup of the sauce over the top, and repeat the same layer, using the remaining turkey, black beans, and sweet potato.
14. For the top layer, make the final layer of tortillas.
15. Spread about 1 cup of the sauce over the top, making sure they are completely covered.
16. Sprinkle on the remaining cheese, cover with foil and place in the oven on the center rack.
17. Bake for 40 minutes, uncover, and bake for an additional 10 minutes.
18. Serve with additional green onions and chopped parsley sprinkled over the top, if desired.
19. Pour any extra sauce into a serving dish to serve alongside.

Fall Enchilada Casserole with Turkey & Sweet Potatoes

• Author: Ashley at Frugal Coupon Living
• Prep Time: 15 mins
• Cook Time: 50 mins
• Total Time: 1 hour 5 minutes
• Yield: 6 1x

Scale 1x2x3x

Ingredients

• 2 cups cooked turkey meat, cubed
• 12 small corn tortillas
• 1 1/2 cups sweet potato, cooked and cubed
• 1 cup black beans
• 1/2 sharp white cheddar cheese, shredded
• 1/2 sharp yellow cheddar cheese, shredded
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 4-ounce can fire roasted green chilies
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup sour cream
• 1 green onions, finely sliced

Instructions

1. Preheat your oven to 350°F
2. Place a small pan on the stove over medium-high heat and add the butter.
3. When the butter is melted, add the flour and whisk until smooth.
4. Allow the mixture to cook for about 60 seconds, whisking constantly.
5. Slowly pour in the chicken broth, whisking constantly.
6. Turn the heat down to medium, and cook until the mixture has thickened, stirring occasionally.
7. Add the green chilies, green onions, and all of the seasonings. Whisk to combine, and cook for another two minutes.
8. Remove the pan from the heat, and whisk in the sour cream.
9. Taste the sauce, and adjust the salt and pepper to your liking.
10. Spray a 2.75-quart baking dish with nonstick cooking spray.
11. Cut nine of the tortillas in half, and arrange them on the bottom as shown. Each layer will get six halves and one whole tortilla.
12. Top the tortillas with half of the turkey, half of the black beans, half of the sweet potato, and 1/3 of both kinds of cheese.
13. Drizzle 3/4 cup of the sauce over the top, and repeat the same layer, using the remaining turkey, black beans, and sweet potato.
14. For the top layer, make the final layer of tortillas.
15. Spread about 1 cup of the sauce over the top, making sure they are completely covered.
16. Sprinkle on the remaining cheese, cover with foil and place in the oven on the center rack.
17. Bake for 40 minutes, uncover, and bake for an additional 10 minutes.
18. Serve with additional green onions and chopped parsley sprinkled over the top, if desired.
19. Pour any extra sauce into a serving dish to serve alongside.

We love tacos in our home. Consider this recipes as a FALL IDEA to our 52 weeks of Taco Tuesday Recipes. Pin to Pinterest.

Cooking for a larger crowd. Consider Make-Ahead Thanksgiving Recipe Ideas. Pin to Pinterest.

If prepping for Thanksgiving, also check out these Thanksgiving Side Dishes. Pin to Pinterest.

WHAT’S TRENDING: Check out our Pinterest Content including Summer Ideas – Hacks, Recipes, Crafts and More on Frugal Coupon Living.


Also try Amazon Prime which includes FREE 2-Day Shipping, FREE Kindle Books, and FREE Video Streaming!



Find this and updated daily deals, recipes, crafts, and seasonal content on Frugal Coupon Living. Receive this and other in your inbox.