Thanksgiving Shepherd's Pie

I hope everyone had a great Halloween, because around here, it barely existed!  Bella's school finally had their Halloween parade 2 days ago.  Trick or treating was postponed over a week, then turned out to be a big dud.  A whole lot of anti-climactic excitement, thanks to that bitch named Sandy :(

I guess there isn't much you can do about it except move forward...so, let's focus on Thanksgiving!

I actually made this a few weeks ago, before Sandy trampled through our area, when I was feeling the Turkey Day spirit.  This is a perfect leftovers dish (you can easily sub turkey breast for ground turkey), or something to make when you're looking for a healthier version of the real thing.

Thanksgiving Shepherd's Pie

4 sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk (add slowly incase it isn't all needed)
salt and pepper

1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 pound ground turkey
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon thyme
1 can corn, drained
1 1/2 cups string beans, slightly steamed (best if still a bit crunchy)

Boil potatoes until soft.  Drain and put back in pot.  Add butter, milk, salt and pepper, and mash until smooth.

Preheat oven to 375 degrees.  Heat oil in a large skillet, then add onion and garlic.  Season with a little salt and pepper.  Add turkey, thyme and garlic powder, and cook until no longer pink.  Add corn and string beans.  Stir together and cook a few more minutes.  Remove from heat.

Put turkey mixture in a 9 inch deep dish pie pan.  Top with mashed sweet potatoes.  Cook for about 30 minutes.  Remove from oven and let cool for a few minutes before serving.