Original post: Nov 29, 2014
You have leftovers? Me too. Shepherd’s Pie is a very easy and tasty way to use up extra meat and potatoes. You may have only made this with ground beef or turkey but it’s quite good with diced meat too.
Turkey Shepherd’s Pie
2-3 cups diced turkey
1 cup gravy
2 cups frozen corn – you could use frozen mixed veggies, too
2-3 cups mashed potatoes
1 cup shredded cheese
1. Combine the diced turkey and gravy and layer on the bottom of a baking dish
2. Pour the veggies on top of the turkey.
3. Spoon the mashed potatoes on top of the veggies.
4. Top with cheese.
5. Bake at 375 for 30-40 minutes until heated through.
I’m not sure if I’ve mentioned this but My Faithful Assistant is not a big fan of meat. I’m never sure if he’s going to be in a mood to eat it or not. He did eat a fair amount of turkey on Thanksgiving and after he took his first bite of Shepherd’s Pie he declared, “Mmmm! This is actually good!”
So there you have it. It’s actually good. High praise. And FYI – this is a wonderful recipe to make ahead and freeze. It’s fast to put together, too. So if you want to avoid listening to your family complain about seeing turkey all weekend, put a couple of these bad boys together and stick them in the freezer for later. If you want to make Muffin Shepherd’s Pies, bake them in foil muffin liners.