Turkey Shepherd's Pie
You will NEED this Thanksgiving turkey shepherds pie after making so much delicious Thanksgiving food. This is such a delicious way to repurpose those amazing leftovers.
Servings 8
Calories 279kcal
Ingredients
The pie crust
- 1 roll pre-made pie dough
Vegetable Filling
- 2 tbsp olive oil
- 1/2 cup onion
- 2 cloves garlic
- 6 mushrooms sliced
- 1/2 cup carrots diced
- 2 cups shredded turkey
- 1/2 cup green peas
- 1/2 cup corn
Spices and Sauce
- 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
Pre-bake the crust
- 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.
Sautee the vegetables
- In a skillet, bring olive oil to medium high heat. Sauté the onion and garlic for about 4 minutes
- Add the sliced mushrooms and diced carrots. Sauté for 3 minutes.
- Add the turkey, green peas, corn, salt, black pepper, and dried thyme. Stir to combine.
Add cream, broth, spices, and cheese
- Pour in the heavy cream, chicken stock, and shredded parmesan cheese. Cook for an additional 3 minutes.
Fill, pipe, and bake
- 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.
Nutrition
Calories: 279kcal | Carbohydrates: 25g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 570mg | Potassium: 467mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1761IU | Vitamin C: 24mg | Calcium: 175mg | Iron: 1mg