Leftover Turkey Shepherd's Pie
User Reviews
4.8
Leftover Turkey Shepherd's Pie
Description
Leftover Turkey Shepherd's Pie starts with butter-sautéed onion, bell pepper, carrot, and celery softened before being seasoned with dried basil, thyme, and garlic. Flour is added to thicken the base, followed by chicken broth and bouillon, creating a savory sauce. Chopped turkey and peas are incorporated, then covered with mashed potatoes flattened slightly and sprinkled with shredded mozzarella cheese.
Baking results in a golden, bubbly topping while the filling simmers beneath, combining tender vegetables and turkey in a flavorful, hearty mixture. The dish balances creamy, cheesy textures with savory, aromatic notes from the herbs and vegetable base.
This shepherd's pie serves as a way to refresh Thanksgiving leftovers and can be customized by adding other components like stuffing or cranberry sauce. It can be stored tightly covered in the refrigerator for up to four days or frozen for about two months, providing flexible meal planning options.
Ingredients
- 2 tablespoon butter unsalted
- 1 large onion chopped
- 1 medium green bell pepper chopped
- 1 medium carrot peeled and chopped
- 2 talks celery chopped
- ½ teaspoon basil dried
- ½ teaspoon thyme dried
- salt to taste
- black 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 peas frozen
- 4 cups potato mashed
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook veggies: In a large skillet, melt the butter over medium heat, then add the chopped onion, bell pepper, carrot and celery. Cook until veggies soften and onion is tender and translucent, about 5 minutes.
- Add herbs and broth: Add the basil, thyme, salt, pepper and garlic. Stir well and cook for another 30 seconds until garlic is aromatic. Sprinkle the flour over the veggies and stir well. Cook for 1 to 2 minutes to remove the raw flour taste. Add the chicken broth and chicken bouillon cube and stir to dissolve the cube. Cook for 5 more minutes until the sauce thickens, stirring occasionally.
- Add turkey, peas and finish with mashed potatoes: Add the turkey and peas. Stir well and bring the filling back to a boil. Spread the mashed potatoes over the filling and smooth with a spoon. Take a fork and rough up the top a bit then sprinkle with mozzarella cheese.
- Bake: Transfer the skillet to the oven and bake for 30 minutes until cheese melts and it's golden on top and bubbly.
- Garnish and serve: Garnish with parsley if preferred and serve warm.
Notes
- You can incorporate other Thanksgiving leftovers such as stuffing or cranberry sauce to customize the dish.
- Store leftovers tightly wrapped with plastic wrap and foil, or in an airtight container, refrigerated for up to 4 days.
- Freeze leftover shepherd's pie in an airtight container; it keeps for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 330kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 285mg | 12% |
| Potassium | 763mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2406IU | 48% |
| Vitamin C | 53mg | 59% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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