Leftover Turkey Shepherd's Pie
A comforting dish made with leftover turkey, creamy mashed potatoes, and savory vegetables, perfect for a family dinner.
Ingredients
For the Filling
- 2 cups leftover turkey, shredded or diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup corn (fresh or frozen)
- 1 small onion finely chopped
- 2 cloves garlic, minced
- 1 cup turkey or vegetable broth
- 2 tablespoons flour
- 2 tablespoons butter
- to taste Salt and pepper
For the Topping
- 2 cups mashed potatoes (prepared ahead of time) You can use store-bought or homemade.
- optional Parmesan cheese For topping.
Instructions
Preparation
- Gather all your ingredients so that you have everything ready to assemble the pie.
Cooking
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until they’re soft and fragrant.
- Stir in the carrots and cook for an additional 5 minutes. Add the frozen peas and corn, mixing well.
- Sprinkle the flour over the cooked vegetables, stirring for about a minute. Gradually pour in the turkey or vegetable broth while continuously stirring until the mixture thickens to a gravy-like consistency.
- Season with salt and pepper according to taste. Add the shredded turkey to the skillet, mixing it thoroughly with the veggie gravy.
- Allow everything to simmer for about 5 minutes.
Assembly
- Transfer the turkey and vegetable mixture into a baking dish, spreading it evenly.
- Carefully top it with the prepared mashed potatoes, smoothing out the surface. If desired, sprinkle some grated Parmesan cheese on top.
Baking
- Preheat your oven to 375°F (190°C) and bake the pie for about 20 minutes, or until the potatoes are golden and the filling is bubbling.
Serving
- Let the pie sit for a few minutes before serving. Scoop out generous portions and enjoy.
Notes
You can assemble the pie ahead of time and store it in the fridge until you’re ready to bake. Consider mixing up your vegetables for added nutrition and flavor.