Here is the recipe for Turkey Pot Shepherd’s Pie that was featured in Lovely Leftovers. Enjoy!
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, roughly diced
3 cloves garlic, smashed and chopped
2 carrots, peeled and diced
3 cups leftover turkey, chopped
2 cups leftover stuffing
1/2 bag frozen peas
2-3 cups leftover mashed potatoes
1/2 cup of liquid (stock or water)
salt and pepper to taste
For quick pan gravy (if you don’t have any leftover)
2 tablespoons butter
2 tablespoons flour
1-2 cups of liquid (turkey or chicken stock)
salt and pepper to taste
Heat oven to 350 degrees. Heat large frying pan over high heat. Saute onion and garlic in butter/olive oil combo until softened. Add carrots and cook for 4-5 minutes. Add turkey and stuffing and cook until heated. If the pan starts to get really dry, at some water or stock. Now add the frozen peas (you just want to cook them long enough so that they defrost, but you don’t want them to get mushy). Add seasonings to taste. While that cooks, rewarm the mashed potatoes in a smaller frying pan.
Pour the veggie/turkey/stuffing mixture into a large casserole dish and return the pan to the burner. If you are using leftover gravy, just heat it up quickly in that pan. If you are making a fresh batch of pan gravy, put 2 tablespoons of butter into that pan. When it’s mostly melted, sprinkle in two tablespoons of flour and let them cook together for a minute, so that the flour loses its raw taste. Using a whisk, blend in the liquid, a little bit at a time, until the gravy reaches your preferred consistency. Add salt and pepper to taste. Pour gravy over veggie/turkey/stuffing mix in casserole and mix to combine. Top with mashed potatoes and bake until heated through and potatoes brown.
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