Thanksgiving Leftover Shepherd's Pie
Shepherd's pie is a great way to use up that leftover turkey, veggies and mashed potatoes from Thanksgiving dinner.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Turkey
Keyword: casserole, holiday, mashed potatoes, stuffing, thanksgiving leftovers, turkey, vegetables
Servings: 6 -8
Calories:
Author: NicholeL
- 2 ½ cups prepared stuffing/dressing
- 3 tablespoon unsalted butter
- 1 cup peas
- 1 cup carrots diced
- 1 medium onion diced
- 1 teaspoon garlic minced
- 1 teaspoon ground sage
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon each salt and pepper
- 3 tablespoon all purpose flour
- 1 ½ cups chicken/turkey/vegetable stock
- 1 ¼ cup cooked turkey shredded
- 2 ½ cups prepared mashed potatoes
Preheat the oven to 375 degrees. Spray an 8x8 baking dish with non-stick spray.
Press the stuffing mixture into the bottom of the dish, covering it entirely.
Melt the butter in a large skillet over medium high heat. Add the peas, carrots and onions and cook for 5 minutes, or until softened. Add the garlic and cook 1 minute more.
Stir in the sage, rosemary, thyme, salt and pepper. Sprinkle the flour over the mixture and stir until the vegetables are coated.
Pour in the stock and stir frequently, until the mixture has thickened. Stir in the turkey until combined.
Pour the mixture over the stuffing and then top with mashed potatoes.
Bake for 45 minutes or until heated through.
Substitutions: 12 oz. bag frozen peas and carrots, 1 package prepared mashed potatoes or sweet potatoes
Recipe ingredients can be doubled to fit into a 9x13 baking dish