Thanksgiving Leftovers Shepherd’s Pie

2 Tbsp. – Butter
1 Cup – Onion, diced
1 Cup – Carrots, chopped
1 Cup – Peas
1 Cup – Mushrooms
3 Cups – Turkey
1/2 tsp – Thyme
1/2 tsp – Parsley
1/4 tsp – Salt
1/4 tsp – Pepper
1 Cup – Gravy
1/2 Cup – Heavy Cream
4 Cups – Mashed Potatoes


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 peas and mushrooms and 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!

Posted on: November 23, 2015, by :
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