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Turkey shepherd's pie showing the filling and sweet potato mash

Thanksgiving leftovers turkey shepherd’s pie

Print Recipe
Leftover turkey, vegetables, mashed potato, stuffing and gravy are transformed into this stunning pie.
Course Dinner Ideas
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 382
Author Janette

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium onion chopped small
  • 3 cups leftover turkey cut into bite-size pieces
  • 1 ½ cups leftover carrots chopped into bite size pieces
  • 1 ½ cups leftover green beans cut into bite-size pieces
  • ½ cup frozen peas
  • ½ to 1 cup leftover gravy * see note
  • 2 cups leftover stuffing
  • 4 cups leftover mashed potato

Instructions

  • 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.

Notes

This amount depends on how much liquid you like to use. Too much can cause bubbling over

Nutrition

Serving: 1 | Calories: 382kcal | Carbohydrates: 36g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 65mg | Sodium: 777mg | Fiber: 4g | Sugar: 5g