Turkey Shepherd’s Pie
Just a couple of more days until Thanksgiving! Can you tell how excited I am? My parents are hosting this year and my sister and I have been calling them all week making sure our favorite things are on the menu. We’ve got mashed potatoes, and cornbread dressing (yep I’m a southern girl it is dressing not stuffing!), broccoli casserole, and pecan pie (or maybe a pecan pie cake roll?!). I’m getting full just thinking about it but that’s why we do Thanksgiving dinner around 2 p.m. in my family, then we can have round 2 for dinner. You gotta think these things through!
We have so many family traditions that revolve around food but one of my favorites is the day after Thanksgiving, when we use those leftovers to make an easy Turkey Shepherd’s Pie. After all of the cooking the day before no one wants to be saddled with spending another day in the kitchen feeding all of us so instead we take the leftover turkey and make it into a quick filling, put it in a casserole dish and top it with potatoes.
I’m going to tell you a secret, we rarely have leftover mashed potatoes. We usually eat the last of them on Thanksgiving night, but there is no way you are convincing me to get in the kitchen and start peeling again so instead I use Betty Crocker Potatoes. Betty Crocker Potatoes are 100% real potatoes, farmed right here in the United States and they are so much easier than peeling a bunch of potatoes. There are a bunch of different mashed potato flavors (and scalloped, au gratin, and skillet potatoes too!) but I usually go with the Roasted Garlic mashed potatoes because, roasted garlic = yum!
Anyways, once you have the potatoes on top you sprinkle on a little cheese and put the casserole in the oven to bake. It comes out all warm and creamy and ready to serve. Sometimes, if I’m not in too much of a turkey coma on Thanksgiving night I go ahead and assemble it and put it in the refrigerator so I can just bake it the next night.
Turkey Shepherd's Pie
- 2 tablespoons Olive oil
- 1 cup Onion, diced
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 clove Garlic
- 4 ounces Mushrooms, sliced
- 1/2 teaspoon Thyme, fresh
- 1 tablespoon Flour
- 2 cups Turkey, chopped
- 1 cup Turkey or Chicken broth
- 1/2 cup Peas & Carrots, frozen
- 4 cups Betty Crocker Mashed Potatoes, prepared
- 1 cup Gruyere cheese
- Preheat the oven to 400°F.
- Grease baking dish and set dish to the side.
- In a large saute pan or skillet, heat the oil over medium-high heat and add the onions and stir continuously until the onions are soft, about 3 minutes.
- Add the garlic, mushrooms, and thyme, and continue cooking and stirring for 3-4 minutes.
- Add the flour and cook, stirring, until thick, about 3 minutes.
- Add the broth and bring to a boil, stirring continuously until the mixture has thickened, 5-6 minutes.
- Add peas, carrots, and turkey, stirring them into the mixture.
- Transfer the mixture to the baking dish and spoon the potatoes over the mixture, completely covering it. Sprinkle with cheese and bake until the cheese is melted and the potatoes are crisp around the edges, 22 to 25 minutes.
- Remove from oven and let stand for 10 minutes before serving.
If you liked this recipe make sure you are following us on Pinterest for more easy dinner recipes!
I hope you and your family have a very Happy Thanksgiving!!