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.
Servings: 6 -8
Calories:
Ingredients
- 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
Instructions
- 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.
Notes
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
