Shepherd’s pie is traditionally made with lamb - obviously because shepherds tend to lamb…or rather, sheep. And so obviously, two days after turkey day, I’m making mine with turkey because well…I still have some left over - as well as mashed potatoes, a container of corn, and some gravy.
I’m keeping the ingredients list as simple as possible. In fact, I’m listing them in the form of leftovers ie. 1 cup of mashed potatoes, 2 cups of gravy. I want this to be an easy “throw whatever you didn’t finish into a pot” type of dish. And although they are leftovers, with the exception of a few ingredients, this is an absolutely delicious dish that gives you a different way to repurpose Thanksgiving food.
1. Preheat oven to 400 degrees Fahrenheit. On medium high heat, sauté carrots and green beans for 2-3 minutes. Add in thyme, salt, and pepper.
2. Add in turkey stock and gravy. Bring mixture to a boil.
3. Add in shredded turkey and turn heat off.
4. Pour mixture into an 8-inch round pan.
5. Sprinkle corn evenly over turkey mixture.
6. Using a fork, mix mashed potatoes and milk together until it becomes spreadable. With a spatula, spread mashed potatoes over corn. Top mashed potatoes with a layer of parmesan.
7. Bake for 20 minutes. Turn oven up to 450 degrees Fahrenheit and bake for another 7-10 minutes until the top browns.
Let cool for 5-10 minutes before serving.
(Makes one 8-inch pie)
- 2 carrots, diced into small chunks
- 1 cup green beans, cut into threes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup turkey stock
- 1 3/4 cups gravy
- 1 1/2 cups turkey, shredded
- 1/2 cup corn
- 1 cup mashed potatoes
- 1/4 cup milk
- 1/4 cup parmesan cheese, grated