Before Thanksgiving rolls around, keep this leftover turkey Shepherd’s pie in mind. This is such a great way to use up all those yummy Thanksgiving leftovers. After putting in so much work into the holiday meal, most of us just want to take it easy the following day. This pie is just the dish you need. It’s easy, quick, and downright delicious! Special thanks to Main and Vine shop for sponsoring this recipe. 

Ingredients:

1 roll pre made pie dough 

2 tbsp olive oil 

1/2 cup onion

2 cloves of garlic 

6 mushrooms, sliced 

1/2 cup carrots, diced

2 cups shredded turkey 

1/2 cup green peas  

1/2 cup corn 

1 tsp salt 

1/2 tsp black pepper  

1/4 tsp dried thyme 

1/3 cup chicken stock 

1/2 cup heavy cream 

1 cup shredded parmesan cheese 

3 cups mashed potatoes 

 

Instructions:

1 . Roll out 1 roll of pie dough into a 9 inch pie dish. Poke the pie crust several times with a fork. Bake at 350 degrees Fahrenheit for 10 minutes. 

2 . In a skillet, bring olive oil to medium high heat. Sauté the onion and garlic for about 4 minutes.

 

3 . Add the sliced mushrooms and diced carrots. Sauté for 3 minutes.

4 . Add the turkey, green peas, corn, salt, black pepper, and dried thyme. Stir to combine.

5 . Pour in the heavy cream, chicken stock, and shredded parmesan cheese. Cook for an additional 3 minutes. 

6 . Fill the baked pie crust with the turkey filling. Using a piping bag and tip of your choice, pipe out tiny mounds of mashed potatoes until the turkey filling is covered. Bake at 365 for 30 minutes or until bubbly. Depending on your oven, it may take more time. 

 

 

Leftover Turkey Shepherd's Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 roll pre made pie dough
  • 2 tbsp olive oil
  • ½ cup onion
  • 2 cloves of garlic
  • 6 mushrooms, sliced
  • ½ cup carrots, diced
  • 2 cups shredded turkey
  • ½ cup green peas
  • ½ cup corn
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp dried thyme
  • ⅓ cup chicken stock
  • ½ cup heavy cream
  • 1 cup shredded parmesan cheese
  • 3 cups mashed potatoes
Instructions
  1. Roll out 1 roll of pie dough into a 9 inch pie dish. Poke the pie crust several times with a fork. Bake at 350 degrees Fahrenheit for 10 minutes.
  2. In a skillet, bring olive oil to medium high heat. Sauté the onion and garlic for about 4 minutes
  3. Add the sliced mushrooms and diced carrots. Sauté for 3 minutes.
  4. Add the turkey, green peas, corn, salt, black pepper, and dried thyme. Stir to combine.
  5. Pour in the heavy cream, chicken stock, and shredded parmesan cheese. Cook for an additional 3 minutes.
  6. Fill the baked pie crust with the turkey filling. Using a piping bag and tip of your choice, pipe out tiny mounds of mashed potatoes until the turkey filling is covered. Bake at 365 for 30 minutes or until bubbly. Depending on your oven, it may take more time.