TURKEY SHEPHERDS PIE RECIPES

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TURKEY SHEPHERD'S PIE WITH LEFTOVER MASHED POTATOES RECIPE ...



Turkey Shepherd's Pie with Leftover Mashed Potatoes Recipe ... image

Provided by Robin Miller : Food Network

Categories     main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

2 cups leftover turkey meat
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 bay leaves
1 teaspoon dried thyme
2 cups reduced-sodium chicken broth
1/2 cup frozen green peas
1 1/2 cups leftover mashed potatoes
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
  • Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
  • Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
  • Serving suggestion: Serve the pie with a bagged green salad.

THANKSGIVING LEFTOVERS TURKEY SHEPHERD'S PIE - FOOD.COM



Thanksgiving Leftovers Turkey Shepherd's Pie - Food.com image

Make and share this Thanksgiving Leftovers Turkey Shepherd's Pie recipe from Food.com.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4-6 serving(s)

Number Of Ingredients 28

1 tablespoon unsalted butter
4 teaspoons olive oil
1 cup chopped yellow onion
2 carrots, peeled and chopped (about 1 cup)
1/4 teaspoon spice essence or 1/4 teaspoon creole seasoning, recipe follows
1/4 teaspoon salt, plus
1/8 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon minced garlic
4 ounces mushrooms, stemmed, wiped clean, and sliced
1/2 teaspoon chopped fresh thyme leave
1 bay leaf
1 tablespoon all-purpose flour
2 teaspoons tomato paste
2 -2 1/2 cups chopped roasted turkey (white and or or dark meat) or 2 -2 1/2 cups shredded roasted turkey (white and or or dark meat)
1 1/4 cups chicken stock or 1 1/4 cups canned chicken broth
1/2 cup green peas
4 cups leftover mashed potatoes
3/4 cup grated sharp cheddar cheese or 3/4 cup cheddar cheese
chopped fresh parsley leaves, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
  • In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
  • Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
  • Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

Nutrition Facts : Calories 578.7, FatContent 21.3, SaturatedFatContent 9.1, CholesterolContent 89.5, SodiumContent 4683.8, CarbohydrateContent 62.6, FiberContent 9.8, SugarContent 10.4, ProteinContent 36.8

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