Description
Transform leftover turkey into a comforting and delicious Shepherd’s Pie that the whole family will enjoy.
Ingredients
- 2 tablespoons Butter (unsalted preferred)
- 1 medium Onion (chopped)
- 1 medium Green Bell Pepper (chopped)
- 1 medium Carrot (peeled and chopped)
- 2 stalks Celery (chopped)
- 1 teaspoon Dried Basil (or fresh)
- 1 teaspoon Dried Thyme (or fresh)
- Salt (to taste)
- Pepper (to taste)
- 3 cloves Garlic (minced)
- 1 tablespoon All-Purpose Flour (or gluten-free flour)
- 1 cup Chicken Broth (low sodium preferred)
- 1 cube Chicken Bouillon Cube (or vegetable bouillon)
- 2 cups Turkey Meat (chopped into small pieces)
- 1 cup Frozen Peas
- 3 cups Mashed Potatoes (leftover preferred)
- 1 cup Mozzarella Cheese (or cheddar cheese)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pan, melt the butter over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes.
- Stir in the green bell pepper, carrot, and celery. Cook for another 5 minutes until the vegetables start to soften.
- Add the dried basil, thyme, salt, and pepper. Mix well.
- Add the minced garlic and cook for 1 minute.
- Sprinkle the flour over the vegetable mixture and stir to combine.
- Pour in the chicken broth and add the bouillon cube. Stir until it dissolves and the mixture thickens.
- Stir in the chopped turkey and frozen peas. Mix well and let it cook for another 2-3 minutes.
- Transfer the turkey mixture to a baking dish and spread it evenly.
- Top the filling with the leftover mashed potatoes, spreading it evenly.
- Sprinkle the mozzarella or cheddar cheese over the top.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
- Remove from oven and let it cool for a few minutes before serving.
Notes
For a crispy topping, broil the pie for an extra 2-3 minutes after baking. You can also use different types of cheese for varied flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British