Food

Turkey Shepherd’s Pie

Turkey Shepherd's Pie / Be What We Love blog

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)

Turkey Shepherd's Pie / Be What We Love blog

Directions:

  1. Pre-heat oven at 350F
  2. Add oil to sauce pan and sautee garlic and onions until soft
  3. Add all the ingredients (except mashed potatoes) and cook for 5 minutes
  4. Fill ramekins with the turkey mixture and add 1/2 cup of mashed potato on top of each ramekin
  5. Bake for 25 minutes. If the potatoes are not brown, bake under a broiler just until browned.
  6. Enjoy!

Turkey Shepherd's Pie / Be What We Love blogTurkey Shepherd's Pie / Be What We Love blogTurkey Shepherd's Pie / Be What We Love blogTurkey Shepherd's Pie / Be What We Love blog

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