Shepherds Pie With Leftover Turkey Recipes

Steps:

• Put potatoes in pan with water and cook until fork-tender.
• Drain potatoes; add sour cream and 1/2 c broth.
• Mash until smooth and set aside.
• Meanwhile, heat oil in large skillet over med-hi heat.
• Add onion, carrots and celery.
• Cook until soft; about 5 minute.
• Add garlic; cook 1 more minute.
• Add turkey and cook till warmed through.
• Add flour, thyme, salt and pepper; stir to coat.
• Add remaining broth and bring to simmer;simmer until mixture thickens, about 4 minute.
• Transfer turkey mixture to 9" casserole dish.
• Spread mashed potato over top and using the back of the spoon, make swirls on the top.
• Bake until potatoes are golden, about.
• 30 minutes @ 400 degrees.

Steps:

• Preheat oven to 400 degrees F.
• In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
• Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
• Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
• Serving suggestion: Serve the pie with a bagged green salad.

Steps:

• Preheat the oven to 425°F (220°C).
• Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat).
• Add in mushrooms and peas. Cook for an additional 2-3 minutes.
• Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.
• Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie).
• Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.)
• Enjoy!

Steps:

• In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for 45-50 minutes or until edges of potatoes are browned.

Steps:

• Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
• In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
• Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
• Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

Steps:

• Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
• Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
• Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
• Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.

Steps:

• 1. Put 2 Tablespoons of butter in an ovenproof skillet. Saute onions, carrots, and celery.
• 2. Add salt and pepper.
• 3. After vegetables are tender add flour. Cook 2-3 minutes.
• 4. Add chicken broth stirring to prevent lumps.
• 5. Add chicken base.
• 6. Let simmer until everything is thickened and bubbly.
• 7. Add diced turkey and corn.
• 8. Let mixture come up to a simmer. Remove from heat.
• 9. Spread mashed potatoes over the top.
• 10. Top with cheese.
• 11. Bake in a preheated 350* degree oven until heated through and cheese melts.
• 12. If you don't have any leftover mashed potatoes, make a pie crust and put over the top. Cut slits and bake in a 400* oven until golden brown.