Leftover Thanksgiving Turkey Shepherd's Pot Pie

Name: Leftover Thanksgiving Turkey Shepherd's Pot Pie
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 serving
Ingredients: 4 tablespoons unsalted butter; 1 small onion, diced; 2 talks of celery, diced; 2 carrots, peeled and diced; 1 teaspoon fresh thyme (or ½ teaspoon dried thyme); 3 tablespoons all purpose flour; 1 cup milk; 2 cups or 1-14 oz can low sodium chicken or turkey broth; 2 cups leftover turkey meat, chopped into ½ inch pieces; 1 cup frozen peas; Kosher salt to taste; 2 cups leftover mashed potatoes; 1/2 cup grated cheddar cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
6
Calories
470 kcal
Course
Main Course
Cuisine
American

Leftover Thanksgiving Turkey Shepherd's Pot Pie

Soren Carlson

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When you're like me and get overly excited about Thanksgiving food and make WAY too much... this Leftover Thanksgiving Turkey Shepherd's Pie is for you.

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Ingredients

Servings

4 tablespoons unsalted butter
1 small onion, diced
2 talks of celery, diced
2 carrots, peeled and diced
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
3 tablespoons all purpose flour
1 cup milk
2 cups or 1-14 oz can low sodium chicken or turkey broth
2 cups leftover turkey meat, chopped into ½ inch pieces
1 cup frozen peas
Kosher salt to taste
2 cups leftover mashed potatoes
1/2 cup grated cheddar cheese

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Instructions

Preheat oven to 400 F.
Heat 1 tbsp of butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
Add the celery, carrots and thyme and cook for an additional 3 minutes.
Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over them. Stir to make a roux. Cook for 1-2 minutes, stirring to coat the vegetables.
Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10-12 minutes or until thick and creamy. Add salt to taste.
Divide the mixture among 4 10 oz ramekins or one 8 x 8 inch baking dish.*
Evenly top each filled ramekin with mashed potatoes and sprinkle 2 tbsp of cheddar cheese on top to cover.
Place ramekins on a baking sheet and bake for 10 minutes until warmed through and cheese has melted (25 minutes for an 8 x 8 inch dish).
Serve.
* Cover and freeze after this step. Defrost and bake as directed in step 7.

Notes

To freeze: Cover and freeze after assembling the shepherd's pie. Make sure everything has cooled down before you put in the freezer. When ready to eat, you can defrost then bake as instructed, or bake from frozen and add 10-15 minutes to the cooking time.

Nutrition Information

Show Details

Calories 470kcal (24%) Carbohydrates 41g (14%) Protein 25g (50%) Fat 23g (35%) Cholesterol 90mg (30%) Sodium 1540mg (64%) Fiber 6g (24%) Sugar 13g (26%)