Turkey Shepherd's Pie
This Turkey's Shepherd's Pie is the ultimate comfort meal filled with leftover turkey, veggies and topped with cheesy mashed potatoes. Incredibly easy to make and family friendly.
Servings: 12
Ingredients
Mashed Potatoes
- 3 lbs russet potatoes, peeled and diced
- ½ cup salted butter
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup shredded parmesan cheese
- 1 cup shredded cheddar cheese
Turkey Filling
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 large celery stalk, diced
- 2 cloves garlic, minced
- 3 tablespoons unbleached all purpose flour
- 2 teaspoons dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2½ cups chicken broth
- 12 ounces frozen mixed vegetables
- 2 cups chopped cooked turkey
Instructions
Mashed Potatoes
- Make mashed potatoes if you don't have any leftover. I make Instant Pot Mashed Potatoes, but you can boil them too. Add peeled and diced potatoes to large pot and cover with cold water. Bring to a boil and cook until fork tender.
- Drain potatoes and mash with the butter until smooth. Stir in the milk, salt and black pepper until potatoes are creamy.
- Add the shredded Parmesan and Cheddar cheeses and stir until they are completely melted and incorporated into the potatoes.
Turkey Filling
- While the potatoes are cooking add olive oil to a large oven safe skillet over medium heat. Add the chopped onion and celery. Cook until soft and onions are translucent, about 2-3 minutes.
- Add the minced garlic and cook another minute or until garlic is fragrant.
- Sprinkle the flour, parsley, rosemary, salt and black pepper over the sauteed veggies and stir it together well and cook for a minute.
- Slowly pour in the chicken broth while constantly stirring. Bring to a boil, then reduce heat to low and simmer 3-4 minutes until thickened. When the gravy coats the back of spoon it's ready.
- Remove pan from heat and stir in the frozen mixed vegetables and cooked turkey until evenly incorporated. If needed, transfer mixture to a 9x13 casserole dish.
- Flatten and smooth out the filling. Spoon the mashed potatoes on top of the filling and gently spread them out into an even layer. Use a fork to drag ridges through the potatoes.
- Bake in preheated oven on center rack uncovered for 25-30 minutes until the top is golden and the filling is bubbling.
- Let casserole rest for 10 minutes, then serve and enjoy!
Nutrition
Calories: 287kcal | Carbohydrates: 28g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 680mg | Potassium: 638mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1809IU | Vitamin C: 10mg | Calcium: 136mg | Iron: 2mg
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