Turkey Shepherd's Pie
Juicy turkey tossed with a medley of vegetables and gravy. All topped with cheesy mashed potatoes and baked to golden perfection.
Ingredients
- 2 tablespoons butter
- ¾ cup onions, diced
- 1/3 cup celery, diced
- 1/3 cup carrots, diced
- 1 clove garlic, minced (about 1-1.5 teaspoons jarred minced garlic)
- 2 ½ cups diced turkey meat, leftover from Thanksgiving, or from a rotisserie
- ¼ cup green beans, can sub peas
- 1/3 cup corn
- Salt and pepper, to taste
- ½ teaspoon dried thyme
- 1 cup gravy, You can use packet of McCormick’s Turkey Gravy mixed with + cup cold water
- 2 cups mashed potatoes, about 4 medium potatoes needed for this
- 1 cup grated cheddar cheese
Instructions
- Preheat the oven to 350 degrees.
- Melt the butter in a large skillet over medium heat.
- Add the onions, celery, and carrots. Cook uncovered, until the onions are soft and translucent. About 7 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the turkey, corn, and green beans (or peas) in addition to the salt, pepper, and thyme.
- Gently stir in the gravy: If preparing a packet of gravy, cook that separately according to package instructions. Once thickened, add it to the skillet.
- Once the mixture is heated through, pour it into a one-quart casserole dish, spreading it into one even layer.
- If using leftover mashed potatoes, heat them a bit to make it easy to stir and spread. Add half of the cheese to the potatoes and stir to combine.
- Spread the potatoes in an even layer over turkey mixture and top with the remaining cheese.
- Heat in the oven for 30 minutes, uncovered. Serve warm, and enjoy!
Nutrition
Calories: 416kcal, Carbohydrates: 35g, Protein: 25g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 94mg, Sodium: 612mg, Potassium: 638mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2395IU, Vitamin C: 29.2mg, Calcium: 235mg, Iron: 1.4mg