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–+ servings

Leftover Thanksgiving Turkey Shepherd's Pot Pie

When you're like me and get overly excited about Thanksgiving food and make WAY too much... this Leftover Thanksgiving Turkey Shepherd's Pie is for you.
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Print Recipe
Servings: 6
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients  

  • 4 tablepoons unsalted butter
  • 1 small onion, diced
  • 2 stalks of celery, diced
  • 2 carrots, peeled and diced
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 3 tablespoons all purpose flour
  • 1 cup milk
  • 2 cups or 1-14 oz can low sodium chicken or turkey broth
  • 2 cups leftover turkey meat, chopped into ½ inch pieces
  • 1 cup frozen peas
  • kosher salt to taste
  • 2 cups leftover mashed potatoes
  • 1/2 cup grated cheddar cheese

Instructions 

  • Preheat oven to 400 F.
  • Heat 1 tbsp of butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
  • Add the celery, carrots and thyme and cook for an additional 3 minutes.
  • Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over them. Stir to make a roux. Cook for 1-2 minutes, stirring to coat the vegetables.
  • Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10-12 minutes or until thick and creamy. Add salt to taste.
  • Divide the mixture among 4 10 oz ramekins or one 8 x 8 inch baking dish.*
  • Evenly top each filled ramekin with mashed potatoes and sprinkle 2 tbsp of cheddar cheese on top to cover.
  • Place ramekins on a baking sheet and bake for 10 minutes until warmed through and cheese has melted (25 minutes for an 8 x 8 inch dish).
  • Serve.
  • * Cover and freeze after this step. Defrost and bake as directed in step 7.

Nutrition

Calories: 470kcal | Carbohydrates: 41g | Protein: 25g | Fat: 23g | Cholesterol: 90mg | Sodium: 1540mg | Fiber: 6g | Sugar: 13g
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