Turkey Shepherd’s Pie

In a few short days, you will have Thanksgiving leftovers filling your refrigerator. This Turkey Shepherd's Pie is one of my favorite ways to repurpose those leftovers into a new meal for another day.

One of the reasons that I love this recipe is that you can really tailor it to whatever leftovers you have. If you have a little less turkey, that's fine. If you want to add extra mashed potatoes, that's fine. If you only have green beans, no problem! So here are the basic instructions and ingredients, you can customize it any way you like.

First, heat up a large frying pan/skillet and saute the onion in a little butter over medium-high heat. After they have started to turn soft and translucent, add 1-2 cloves garlic and saute it all for 1-2 more minutes.

Second, add frozen (or leftover) veggies to the pan. Warm through about 5 minutes or until soft, stirring occasionally.

Next, add diced turkey, gravy, and seasonings.

Pour turkey and vegetable mixture into a 2.5 L or 9×13 casserole dish.

In a separate bowl, add mashed potatoes, cheddar cheese, milk and seasonings and stir together.

Drop dollops of mashed potato mixture onto the top of the turkey filling. Spread out dollops with the back of a spoon.

Sprinkle another 1/2 c of cheese ontop of the mashed potatoes.

Bake for 30  minutes at 350 degrees. I like to broil mine for an extra minute to get the cheese bubbly.

Another reason that I love this recipe is that it uses up so many of your traditional Thanksgiving leftovers (mashed potatoes, turkey, gravy & veggies). Happy Thanksgiving and Happy Leftovers!

Turkey Sheperd's Pie

2017-11-16 04:30:55

Serves 8

Use up many of your Thanksgiving leftovers with this Turkey Shepherd's Pie.

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Ingredients

1. Filling
2. 1 cup onions, chopped
3. 1 Tbsp butter
4. 1-2 cloves garlic, minced
5. 2 cups mixed vegetables, frozen or fresh
6. 1-2 cups turkey gravy, jarred or homemade
7. 2 cups turkey, diced
8. 1/2 tsp black pepper
9. 1/2 tsp salt
10. 1/4 tsp sage
11. Mashed Potato Layer
12. 3 cups prepared mashed potatoes
13. 1/2 cup cheddar cheese, shredded (mix with the potatoes)
14. 1/3 cup milk
15. 1/2 tsp garlic salt
16. 1/4 tsp pepper
17. 1/2 cup cheddar cheese, shredded (for the top)

Instructions

1. First, heat up a large frying pan/skillet and saute 1 cup of diced onion in 1 tablespoon butter over medium high heat.
2. After they have started to turn soft and translucent, add 1-2 cloves of diced garlic and saute it all for 1-2 more minutes.
3. Add 2 cups frozen or leftover veggies to the pan. Warm through about 5 minutes or until soft, stirring occasionally.
4. Next, add 2 cups diced turkey, 1-2 cups turkey gravy, 1/2 tsp pepper, 1/2 tsp salt & 1/4 tsp sage, heat until mixture is warm.
5. Pour turkey and vegetable mixture into a 2.5 L or 9x13 casserole dish.
6. In a separate bowl, add 3 cups mashed potatoes, 1/2 cup cheddar cheese, 1/3 cup milk, 1/2 tsp garlic salt and 1/4 tsp pepper and stir together.
7. Drop dollops of mashed potato mixture onto the top of the turkey filling. Spread out dollops with the back of a spoon.
8. Sprinkle another 1/2 cup of cheese on top of the mashed potatoes.
9. Bake for 30 minutes at 350 degrees. (I like to broil mine for an extra minute to get the cheese bubbly.)

Notes

1. You can customize this recipe to the leftovers you have on hand. You can use less turkey or more veggies or omit the onion if you prefer. It usually turns out a little different every time I make it but it's always yummy!

By Christina

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