I hope everybody had a great Thanksgiving. We had a wonderful time with fantastic friends and of course delicious food. So we’ve been trying to find some creative ways to use all our leftover turkey. Here’s a fun turkey-filled take on the classic shepherd’s pie that gets a little help from leftover gravy and mashed potatoes.
Ingredients:
Makes 2 mini pies.
- 1 cup (leftover) turkey
- 1 cup petite peas
- 1 cup mixed vegetables
- 1 cup of sweet corn
- 1/4 cup of onions
- 3 cloves of garlic chopped
- 1/2 cup (leftover) gluten free turkey gravy
- 1 tbsp olive oil, salt and pepper to taste
- 1 cup (leftover) mashed potato (note: reserve for topping)
Directions:
- Pre-heat oven at 350F
- Add oil to sauce pan and sautee garlic and onions until soft
- Add all the ingredients (except mashed potatoes) and cook for 5 minutes
- Fill ramekins with the turkey mixture and add 1/2 cup of mashed potato on top of each ramekin
- Bake for 25 minutes. If the potatoes are not brown, bake under a broiler just until browned.
- Enjoy!
Looks delicious!! Now my husband is asking for some…! Photos are fantastic, as always!
Love the pictures! And what a clever idea to use Thanksgiving leftovers. I wish I would have seen this sooner…I ended up tossing a lot of food that could’ve been used to make this! Yum!
Thanks Olivia! Beijinhos.
Yum, yum, yum! I am a huge lover of Shepherd’s Pie, and you’re right, this is a good way to help get rid of the left-overs! Since we’re not having a turkey this year (sigh), I will be trying this recipe with chicken instead. Thanks for sharing it with us! It looks divine! 🙂