Why Make This Recipe
Transforming leftover turkey into a comforting shepherd’s pie is a great way to reduce food waste while creating a delicious meal. Shepherd’s pie is hearty, filling, and can be easily customized to fit what you have on hand. Plus, it warms you up on chilly days and brings a sense of home and comfort to your table.
How to Make Shepherd’s Pie
Ingredients:
- 2 tablespoons Butter (unsalted preferred)
- 1 medium Onion (chopped)
- 1 medium Green Bell Pepper (chopped)
- 1 medium Carrot (peeled and chopped)
- 2 stalks Celery (chopped)
- 1 teaspoon Dried Basil (or fresh)
- 1 teaspoon Dried Thyme (or fresh)
- Salt (to taste)
- Pepper (to taste)
- 3 cloves Garlic (minced)
- 1 tablespoon All-Purpose Flour (or gluten-free flour)
- 1 cup Chicken Broth (low sodium preferred)
- 1 cube Chicken Bouillon Cube (or vegetable bouillon)
- 2 cups Turkey Meat (chopped into small pieces)
- 1 cup Frozen Peas
- 3 cups Mashed Potatoes (leftover preferred)
- 1 cup Mozzarella Cheese (or cheddar cheese)
Directions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion, bell pepper, carrot, and celery. Cook until they are soft, about 5-7 minutes.
- Stir in the dried basil, dried thyme, salt, and pepper, mixing well.
- Add the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the cooked vegetables and stir for one minute.
- Slowly pour in the chicken broth and add the bouillon cube. Stir until the mixture thickens, about 2-3 minutes.
- Mix in the chopped turkey meat and frozen peas, and stir until everything is well combined.
- Transfer the turkey mixture into a baking dish and spread it evenly.
- Top the turkey mixture with the leftover mashed potatoes. Spread the potatoes evenly, making sure to cover all the turkey.
- Sprinkle the mozzarella or cheddar cheese on top of the mashed potatoes.
- Bake in the oven for 25-30 minutes or until the top is golden brown and the cheese is bubbly.
How to Serve Shepherd’s Pie
Serve the shepherd’s pie hot from the oven. You can enjoy it as a complete meal, or pair it with a side salad or some crusty bread. This dish is perfect for cozy family dinners and is sure to please everyone at the table.
How to Store Shepherd’s Pie
To store leftover shepherd’s pie, let it cool completely. Then, cover the dish tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer period, consider freezing it. Wrap it well and place it in an airtight container. It can be frozen for up to 3 months.
Tips to Make Shepherd’s Pie
- Make sure to use leftover turkey, as it adds flavor and makes this dish quick and easy.
- Feel free to add other vegetables you have on hand, such as corn or mushrooms, for extra nutrition.
- For a creamier texture, mix a little milk or cream into the mashed potatoes before spreading them on top.
Variation
You can easily adapt this recipe by using chicken instead of turkey, or even vegetables for a meatless version. Try swapping the cheese with a dairy-free alternative if you are looking to make it vegan.
FAQs
Can I use store-bought mashed potatoes for this recipe?
Yes, you can use store-bought mashed potatoes if you want to save time. Just make sure they are well-seasoned.
How do I reheat shepherd’s pie?
To reheat, cover with foil and place in the oven at 350°F (175°C) for about 20-25 minutes, or until completely warmed through. You can also microwave individual portions, but the oven gives better results.
Can I make shepherd’s pie ahead of time?
Yes, you can prepare the filling and put it together ahead of time. Just cover and refrigerate until you are ready to bake it. If frozen, bake from frozen or let it thaw in the fridge overnight before baking.
Print
Leftover Turkey Shepherd’s Pie
A comforting shepherd’s pie made with leftover turkey, perfect for reducing food waste and warming up on chilly days.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons Butter (unsalted preferred)
- 1 medium Onion (chopped)
- 1 medium Green Bell Pepper (chopped)
- 1 medium Carrot (peeled and chopped)
- 2 stalks Celery (chopped)
- 1 teaspoon Dried Basil (or fresh)
- 1 teaspoon Dried Thyme (or fresh)
- Salt (to taste)
- Pepper (to taste)
- 3 cloves Garlic (minced)
- 1 tablespoon All-Purpose Flour (or gluten-free flour)
- 1 cup Chicken Broth (low sodium preferred)
- 1 cube Chicken Bouillon Cube (or vegetable bouillon)
- 2 cups Turkey Meat (chopped into small pieces)
- 1 cup Frozen Peas
- 3 cups Mashed Potatoes (leftover preferred)
- 1 cup Mozzarella Cheese (or cheddar cheese)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion, bell pepper, carrot, and celery. Cook until soft, about 5-7 minutes.
- Stir in the dried basil, dried thyme, salt, and pepper, mixing well.
- Add the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the cooked vegetables and stir for one minute.
- Slowly pour in the chicken broth and add the bouillon cube. Stir until the mixture thickens, about 2-3 minutes.
- Mix in the chopped turkey meat and frozen peas, and stir until combined.
- Transfer the turkey mixture into a baking dish and spread it evenly.
- Top the turkey mixture with leftover mashed potatoes, spreading them evenly to cover.
- Sprinkle the mozzarella or cheddar cheese on top of the mashed potatoes.
- Bake in the oven for 25-30 minutes or until the top is golden brown and the cheese is bubbly.
Notes
Using leftover turkey adds flavor and makes this dish quick and easy. You can also add other vegetables or a dairy-free cheese for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg