Leftover Turkey Shepherd’s Pie Recipe Learn like a Chef : The ideal way to use up any leftover turkey and mashed potatoes from the holidays is to make this Leftover Turkey Shepherd’s Pie! Simple to prepare and even simpler to eat. Never have leftovers tasted better!
Are you at a loss on what to do with all of your Thanksgiving leftovers? Well, this Shepherd’s Pie is ideal for those leftover mashed potatoes or turkey. My version is really straightforward; I just used whatever I had in the refrigerator, and in no time at all, I created a masterpiece of comfort food!
Leftover Turkey Shepherd’s Pie Recipe Learn like a Chef
Ingredients
- 2 tablespoon butter (unsalted)
- 1 large onion (chopped)
- 1 medium green bell pepper (chopped)
- 1 medium carrot (peeled and chopped)
- 2 stalks celery (chopped)
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- salt and pepper (to taste)
- 3 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth (low sodium)
- 1 cube chicken bouillon
- 2 cups turkey meat (white or dark, chopped in small pieces)
- ½ cup frozen peas
- 4 cups mashed potatoes
- 1 cup mozzarella cheese (shredded)
Instructions
Set the oven’s temperature to 375°F.
Cook the vegetables: Add the diced onion, bell pepper, carrot, and celery to a large skillet with melted butter over medium heat. Cook for approximately five minutes, or until vegetables are cooked and onion is transparent.
Add the garlic, salt, pepper, basil, and thyme to the broth. Once the garlic is fragrant, give it another 30 seconds of cooking and stirring. After adding the flour, thoroughly mix the vegetables. To get rid of the taste of raw flour, cook for one to two minutes. Stir the chicken bouillon cube to dissolve it after adding it to the chicken broth. Stirring regularly, cook for an additional five minutes or until the sauce thickens.
Pour in the turkey and peas, then top with the mashed potatoes. Re-boil the filling after giving it a thorough stir. Using a spoon, smooth the mashed potatoes over the contents. Using a fork, slightly grate the top and then add a sprinkling of mozzarella cheese.
Bake: Place the pan in the oven and bake for 30 minutes, or until the cheese is bubbling and melting and the top is brown.
Garnish and serve: If desired, garnish with parsley and serve warm.
Notes
Add any other leftovers from Thanksgiving that you would like! Cranberry sauce and stuffing. Try it out if you think it will work! No offense, no hurt.
Transfer the baking dish to an airtight container or carefully wrap it in foil and plastic wrap. For up to four days, keep in the refrigerator.
Place in the freezer after transferring to an airtight container. If you put any leftover turkey shepherd’s pie in your freezer, it will keep for around two months!
Nutrition
- Serving: 1serving
- Calories: 330kcal (17%)
- Carbohydrates: 42g (14%)
- Protein: 20g (40%)
- Fat: 10g (15%)
- Saturated Fat: 5g (31%)
- Cholesterol: 56mg (19%)
- Sodium: 285mg (12%)
- Potassium: 763mg (22%)
- Fiber: 5g (21%)
- Sugar: 5g (6%)
- Vitamin A: 2406IU (48%)
- Vitamin C: 53mg (64%)
- Calcium: 133mg (13%)
- Iron: 2mg (11%)
