Turkey Shepherd's Pie

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  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 medium carrots, diced
  • 3 stalks celery, diced
  • 1 medium onion, diced
  • 2 tablespoons all-purpose our
  • 2 cups reduced-sodium chicken broth
  • 2 cups leftover turkey meat, cut into bite-sized pieces
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 cup frozen green peas
  • 1 1/2 cups leftover mashed potatoes
  • Salt and freshly ground black pepper


Preheat oven to 400°F.
In a large saucepan, heat olive oil and butter. Add carrots, celery and onion, and season lightly with salt and pepper. Cook, stirring occasionally, until onions are just translucent.
Add flour and stir for another 1-2 minutes. Gradually add chicken broth, stirring constantly.
Add turkey, bay leaves and thyme. Bring to a simmer and cook until broth thickens, about 5 minutes. Remove from heat and stir in peas.
Check seasoning and adjust salt and pepper to taste. Remove bay leaves.
Transfer to a deep-dish pie plate or shallow casserole dish. Spoon mashed potatoes over top and, using back of a spoon, spread to make an even layer.
Place on a baking sheet and bake 15 minutes, until golden brown and bubbly. Serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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