Turkey Shepherd's Pie with Leftover Mashed Potatoes (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
5. Serving suggestion: Serve the pie with a bagged green salad.
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