This easy recipe for turkey shepherd’s pie is so good that you might not want to wait for the Thanksgiving leftovers to make it!
- 3–4 cups cooked turkey, torn into bite sized pieces (see note)
- 6 tablespoons butter
- 2 carrots, peeled and diced, or a cup of baby carrots
- 1 sweet onion, peeled and chopped
- 1/2 cup flour
- Salt and pepper
- 3 cups chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 3/4 cup half and half
- Chopped parsley for garnish
- Preheat oven to 425.
- Melt 2 tablespoons of the butter in a saucepan over medium high heat. Add carrot and onion and saute for 5 minutes.
- Add flour and stir to coat. Add broth, sage and thyme and bring to a boil. Simmer for 10 minutes or until thickened.
- Stir in turkey along with a pinch each of salt and pepper.
- While the turkey mixture is coming along, make the mashed potatoes (and of course if you have leftover mashed potatoes you can skip this step and just use those – bring them to room temperature first!). Put the peeled potatoes into a pot of salted water and bring to a boil. Simmer until potatoes are tender, about 10-15 minutes, drain and return to the pot.
- Mash the potatoes with the remaining butter and the half and half. Season to taste with salt and pepper.
- Pour the turkey mixture into a casserole dish and spread the mashed potatoes on top. Bake for 15 minutes.
- Serve, garnished with parsley if you like! Feel very thankful.
If you don’t have have leftover cooked turkey (sob!), you can substitute a pound or so of ground turkey. Simply saute it up in a couple of tablespoons of olive oil and use it instead of the leftover turkey.