ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
94% would make again

Thanksgiving Leftovers: Shepherd's Pie

Ingredients

for 4 servings

  • 2 tablespoons butter
  • 1 cup onion (150 g), diced
  • 1 cup carrot (120 g), chopped
  • 1 cup peas (150 g)
  • 1 cup mushrooms (75 g)
  • 3 cups turkey (375 g), cooked, diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup gravy (240 g)
  • ½ cup heavy cream (120 mL)
  • 4 cups mashed potato (1 kg)
  • cooking spray, as needed

Nutrition Info

  • Calories 1310
  • Fat 32g
  • Carbs 194g
  • Fiber 14g
  • Sugar 16g
  • Protein 55g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat).
  3. Add in mushrooms and peas. Cook for an additional 2-3 minutes.
  4. Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.
  5. Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie).
  6. Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.)
  7. Enjoy!

Ingredients

for 4 servings

  • 2 tablespoons butter
  • 1 cup onion (150 g), diced
  • 1 cup carrot (120 g), chopped
  • 1 cup peas (150 g)
  • 1 cup mushrooms (75 g)
  • 3 cups turkey (375 g), cooked, diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup gravy (240 g)
  • ½ cup heavy cream (120 mL)
  • 4 cups mashed potato (1 kg)
  • cooking spray, as needed

Nutrition Info

  • Calories 1310
  • Fat 32g
  • Carbs 194g
  • Fiber 14g
  • Sugar 16g
  • Protein 55g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat).
  3. Add in mushrooms and peas. Cook for an additional 2-3 minutes.
  4. Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.
  5. Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie).
  6. Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.)
  7. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.