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Ramekin Leftover Turkey Chili Shepherd’s Pie

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Description

Chili always tastes better the next day and the day after that. Here’s a way to enjoy leftover turkey chili, a quick and easy, fall embracing, ramekin turkey chili shepherd’s pie.

Nutrition

Calories (per serving)360
Total Fat8 g13%
Saturated Fat1 g5%
Monounsaturated Fat0 g
Polyunsaturated Fat1 g
Trans Fat0 g
Cholesterol45 mg15%
Sodium456 mg19%
Potassium723 mg21%
Total Carbohydrate51 g17%
Dietary Fiber10 g40%
Sugars4 g
Protein24 g47%

Ingredients

leftover turkey chili
1  peeled, cubed yam (or sweet potato)
3  peeled, cubed white potatoes
3  tbsp light sour cream (or plain greek yogurt)
2  tbsp shredded cheddar cheese
1  tsp frank's hot sauce (or tabasco)
2  tbsp reserved water
salt and pepper to taste
* Click to ingredient to choose one

Directions

1
Preheat oven for 350.
2
In a medium sized pot, add cold, salted water. Add peeled and cubed potatoes. Bring to a boil and then reduce to a simmer with the lid on.
3
Cook for 10-15 minutes or until potatoes can be easily pierced with a fork.
4
Once cooked, reserve some of the water and drain potatoes. Put them in a bowl to mash. Mix in sour cream (or plain greek yogurt), cheddar cheese, hot sauce (or tabasco) and season with salt and pepper. Add reserved water if too dry.
5
Lightly spray ramekins with cooking oil. Spoon a mixture of leftover turkey chili (about a 3/4 a cup or so).
6
Spoon mashed potatoes on top.
7
Put ramekins on a baking sheet and cook them for 20-35 minutes or until nicely browned on top. Alternatively, you can use a large casserole dish.