Tired of eating turkey soup after Thanksgiving? This simple shepherd’s pie gives you all the flavor of the classic beef version but uses turkey instead.
Shepherd’s pie is a great way to use up Thanksgiving leftovers. Simply throw together your turkey, vegetables and gravy and simmer away on the stovetop. Then add to a casserole dish and use up those leftover mashed potatoes. This dish is hearty, flavorful and a fun twist to your usual Thanksgiving leftover fare.
Leftover turkey shepherd’s pie
Yields 8 x 8-inch casserole
- 1/2 cup corn
- 1/2 cup peas
- 1/2 cup diced carrots
- 1-1/2 cups leftover gravy
- 1 cup chicken stock
- 2 cups leftover pulled turkey
- 2-1/2 cups leftover mashed potatoes
- 1/4 cup milk
- In a large skillet, add corn, peas, carrots, gravy and stock. Simmer gently just to warm the vegetables and to slightly thicken the mixture.
- Add in turkey and heat through.
- Remove from heat and add filling to either an 8 x 8-inch pan or individual ramekins.
- Warm potatoes in the microwave and add 1/4 cup milk to help thin them out a bit.
- Spread potatoes on top of turkey mixture and bake for about 35 minutes until the mixture is bubbly around the edges and the potatoes are slightly browned on top. If you bake inside smaller ramekins start checking for doneness around 25 minutes.