Turkey Shepherd's Pie with Leftover Mashed Potatoes

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups leftover turkey meat
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 cups reduced-sodium chicken broth
  • 1/2 cup frozen green peas
  • 1 1/2 cups leftover mashed potatoes
  • Salt and pepper
Directions

Preheat oven to 400 degrees F.

In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.

Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.

Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.

Serving suggestion: Serve the pie with a bagged green salad.


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    This recipe is featured in:

    Top Thanksgiving Leftovers