Thankful Shepherd's Pie

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
One 9-inch pie
Level:
Easy

NUTRITION INFO
Ingredients
  • One 9-inch refrigerated pie crust
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup gravy, plus 1/4 cup warmed for drizzling
  • 1 cup whole milk, at room temperature
  • 3 cups diced turkey
  • 1 cup glazed carrots, chopped
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen peas
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 2 cups mashed potatoes
  • 1/4 cup freshly grated Parmesan
Directions

Place a rack on the top of the oven and preheat to 450 degrees F. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges. Bake the crust until golden, about 10 minutes.

Heat the butter in a large saucepan over medium heat. Cook the onions, stirring occasionally until they are softened, about 5 minutes. Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute. Stir in 1 cup of the gravy and the milk, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy. Simmer until the mixture is warmed through, about 5 minutes. Pour the mixture into the pie shell. Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust. Cover the potatoes with the cheese. Bake the pie until the top is golden, 25 to 30 minutes.

To serve, cut into slices and drizzle with gravy.

Any leftover vegetables can be used in place of the glazed carrots.


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    8 Reviews
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    My two favorites, shepherd's pie and pot pie, in one! I used Pioneer Woman's pecan pie crust, which is my go to crust, rather than store bought. I made this in April therefore I had no leftover turkey meat, so I browned up some ground turkey instead. I then added carrots, onions, celery and garlic to the pan. Then I added some flour, stock and milk to make a pan gravy. I mixed in a spoonful of greek yogurt to add some zing, mixed in peas and poured it in the blind baked crust (which is an essential step!) I heaped on leftover mashed potatoes, shaved parm and baked for 25 min. Let it cool for a bit before digging in. I won't be limiting this recipe for a leftover Thanksgiving meal only, it's great year round!
    Family loves this! I have three teenage boys. Printed this recipe and my husband made it with our leftovers. It was fast and absolutely delicious. I hate turkey, but we'll be having turkey again for Xmas, just so we can make this after.
    I made this for a dinner party of eight people and it was a huge hit! Everyone loved it. This recipe was so delicious and easy to make! I ended up throwing in green beans on top of the other veggies, so good. Also, I warmed up the mashed potatoes with a little milk to make them easier to spread. I doubled this recipe and it yielded three pies!! Highly recommend - a great use of almost all of my Thanksgiving leftovers.
    We made this tonight with Thanksgiving leftovers. WOW!
    I made this just as the recipe stated and tasted wonderful! The only thing was the it was a little soupy so I would cut down the milk by 1/4 cup (I used low fat and it was just fine, too). My son actually ate ALL of the veggies (which I loaded in) and just asked for the leftovers for breakfast! 
    I also made a vegetarian version using homemade veggie gravy with a 1/4 less milk and navy beans instead of turkey and that came out PERFECT! My daughter raved, and brought some leftovers to a pot luck that she was going to. (Also made sure we had some left at home for her dinner tonight!) 
    LOVED this and would make it again!
    I improvised too. I sautéed the onions and garlic in butter and the herb butter I used to make my Roast Turkey Breast (unsalted butter with fresh poultry blend of thyme, rosemary and sage). I also didn't want a large pie, so I made little individual pies in my 6 muffin tin. I added leftover corn casserole, frozen peas, chopped chicken, gravy, milk, parsley and mashed potatoes, but I topped them shortly before they finished baking with some of the left over French fried onions that I had from my green bean casserole. They were delicious. Simple tasty recipe that can easily be customized to what you have left over!
    I made this tonight with roasted chicken instead of turkey. There was too much liquid, and I would not pre-bake the crust again, I have made lots of poultry pot pies and have not pre-baked the crust before, doing it according to this recipe left the crust sticking to the bottom of the pie plate. It was seasoned well, I added sage and a couple more fresh herbs. I liked the addition of mashed potatoes, and will use them again instead of the double crust with my own recipe for this dish, which I like better.
    This was everything you would expect it to be. Tender roast turkey with sweet vegetables, gravy, all topped with parm-crusted potatoes......Comfort food at it's best!
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