Forget those leftover Turkey sandwiches – Thanksgiving Leftovers Turkey Shepherd’s Pie is the leftover dish you want to make. This recipe will turn into it’s own leftovers because you be enjoying this dish for days after you make it.
So, it’s the day after Thanksgiving and just when you think you can’t look at another bite of turkey, you find yourself somehow craving it all over again.
This is the perfect dish for your Thanksgiving leftovers because it can be customized depending on what was on your Thanksgiving menu.
In my case it’s turkey (of course), cornbread sage stuffing, roasted carrots and green beans, mashed potato and gravy (I added peas because I like them in shepherd’s pie). What I love about this dish is, because all the flavors of Thanksgiving are layered, you get them all in one bite… every time.
The turkey and vegetables are heated through (I added onions for extra flavor) with the gravy. The layers are then created. First, turkey and vegetables, then, the stuffing and it is topped with the mashed potato.
I had leftover regular and sweet mashed potato because I like them both and I did get a little fancy by mixing them into a piping bag and piping it onto the top, but you don’t have to do this.
Once the layers are created, the shepherd’s pie is baked until the mash gets nice and brown, and that’s it. It’s the dish that keeps on giving because this also makes great leftovers too!
- 2 tablespoons butter
- 1 medium onion, chopped small
- 3 cups leftover turkey, cut into bite-size pieces
- 1 1/2 cups leftover carrots, chopped into bite size pieces
- 1 1/2 cups leftover green beans, cut into bite-size pieces
- 1/2 cup frozen peas
- 1/2 to 1 cup leftover gravy , * see note
- 2 cups leftover stuffing
- 4 cups leftover mashed potato
- Preheat oven to 425 degrees F.
- Melt the butter in a large saucepan over medium heat.
- Add the onion and cook until it starts start to soften, about 3-5 minutes.
- Stir in the turkey, carrots and green beans and peas and cook until heated through, then stir in the gravy.
- Pour the turkey mixture into a 2 quart casserole dish.
- Top with the stuffing and smooth to an even layer, then top with the mashed potato.
- Place the casserole dish onto a baking sheet in case it bubbles over and bake for 15-20 until the top is browned.
This amount depends on how much liquid you like to use. Too much can cause bubbling over
Amount Per Serving: Calories: 696 Saturated Fat: 7g Cholesterol: 129mg Sodium: 737mg Carbohydrates: 83g Protein: 40g
This recipe was first published on Real Housemoms where I am a contributor.