Leftover Turkey Shepherd's Pie Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
407 kcal
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Course
Dinner
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Cuisine
North American
Leftover Turkey Shepherd's Pie Recipe
Description
This recipe uses minced onion, carrot, and celery cooked in avocado oil until softened, forming a flavorful vegetable base. Tomato paste is added and cooked briefly to develop sweetness and depth. Garlic is incorporated for aromatic depth, then shredded turkey, frozen peas, chicken stock, and thyme are mixed in to create a moist filling seasoned to taste.
The filling is topped with prepared mashed potatoes spread evenly, then baked at 350 degrees Fahrenheit until warmed through, melding the flavors and giving the potatoes a slight crust on top.
The dish can be assembled using leftover mashed potatoes or made fresh by boiling russet potatoes and mashing them with butter, salt, and cream or stock. Warming firm mashed potatoes slightly before spreading aids in easier layering. An ovenproof skillet can be used for cooking and baking the dish to streamline preparation.
Ingredients
- 1 tablespoon avocado oil
- 1 medium onion minced
- 2 medium carrot minced
- 2 talks celery minced
- 2 tablespoons tomato paste
- 4 cloves garlic minced
- 3 cups turkey shredded
- 1 ½ cups peas frozen
- ¼ cup chicken stock
- 2 teaspoons thyme
- salt to taste
- black pepper to taste
- 6 cups potato see notes, mashed
Instructions
- Preheat your oven to 350 degrees.
- Heat the oil over medium-high heat in a large ovenproof skillet. (See notes) Add the onion and cook until it begins to soften, about 3 minutes. Add the carrots and celery and cook until they soften, about 5 minutes.
- Push the veggies to the side of the pan then add the tomato paste to the middle. Let it cook for 2 minutes, until it begins to smell sweet. Mix the veggies into the tomato paste then add the garlic and cook for 1 minute. Remove the pan from the heat.
- Add the shredded turkey, peas, chicken stock, and thyme to the pan. Mix then season to taste with salt and pepper.
- Spread the mashed potatoes over the top then bake for 25 minutes.
Notes
- If leftover mashed potatoes are unavailable, boil and mash 4 peeled Russet potatoes with butter, salt, and cream or chicken stock.
- Cold mashed potatoes can be firm; warming slightly or letting sit at room temperature improves spreadability.
- Use a large ovenproof skillet to cook and bake the dish; otherwise, transfer filling to a baking dish before topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1 serving = about 2 cups | |
| Calories | 407kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 30g | 60% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 198mg | 8% |
| Potassium | 1130mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 3869IU | 77% |
| Vitamin C | 69mg | 77% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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