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Thanksgiving Leftovers: Shepherd's Pie

Ingredients

for 4 servings

  • 2 tablespoons
    butter
  • 1 cup
    onion, diced (150 g)
  • 1 cup
    carrot, chopped (120 g)
  • 1 cup
    peas (150 g)
  • 1 cup
    mushrooms (75 g)
  • 3 cups
    turkey, cooked, diced (375 g)
  • ½ teaspoon
    dried thyme
  • ½ teaspoon
    dried parsley
  • ¼ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • 1 cup
    gravy (240 g)
  • ½ cup
    heavy cream (120 mL)
  • 4 cups
    mashed potato (1 kg)
  • cooking spray, as needed

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Preparation

  1. Preheat the oven to 425°F (220°C).
  2. Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat).
  3. Add in mushrooms and peas. Cook for an additional 2-3 minutes.
  4. Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.
  5. Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie).
  6. Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.)
  7. Enjoy!
 

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