Ingredients for Thanksgiving Leftovers Turkey Shepherd's Pie
- Unsalted Butter
- Olive Oil
- Yellow Onion
- 1 cup chopped carrots
- Spice Essence
- Salt and pepper to taste
- Fresh Ground Black Pepper
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- Fresh Thyme Leave
- 1 bay leaf
- All Purpose Flour
- 2 tablespoons tomato paste
- Roasted Turkey
- Chicken Stock
- Green Peas
- Mashed Potatoes
- Sharp Cheddar Cheese
- Fresh Parsley Leaves
- Paprika
- Garlic Powder
- Black Pepper
- Onion Powder
- Cayenne Pepper
- Dried Oregano
- Dried Thyme
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How to Make Thanksgiving Leftovers Turkey Shepherd's Pie
- Preheat oven to 400°F (200°C).
- Lightly grease a 9x13 inch baking dish with 1 tablespoon of butter and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
- Add 1 medium onion (chopped), 1 cup chopped carrots, and cook until softened, about 3 minutes.
- Add 2 cloves garlic (minced) and cook for 20 seconds.
- Stir in 8 oz cremini mushrooms (sliced), 1 teaspoon fresh thyme leaves, and 1 bay leaf. Cook until mushrooms are softened, 3-4 minutes.
- Sprinkle in 2 tablespoons all-purpose flour and cook, stirring constantly, until thickened, about 1 minute.
- Stir in 2 tablespoons tomato paste and cook for 1 minute.
- Add 3 cups cooked turkey (diced), stirring well to combine.
- Gradually whisk in 1 1/2 cups chicken broth, then stir in 1 cup frozen peas. Bring to a boil.
- Reduce heat to low, simmer until thickened, 6-8 minutes. Remove from heat and discard bay leaf.
- Pour turkey mixture into prepared baking dish.
- Top with 3 cups mashed potatoes (recipe below).
- Sprinkle with 1/2 cup shredded cheddar cheese.
- Bake for 22-25 minutes, or until cheese is bubbly and potatoes are golden brown.
- Let stand for 10 minutes before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
195 g
Sugar
41g
Fat
45g
Carbs
20g
