I hope everybody had a great Thanksgiving. We had a wonderful time with fantastic friends and of course delicious food. So we’ve been trying to find some creative ways to use all our leftover turkey. Here’s a fun turkey-filled take on the classic shepherd’s pie that gets a little help from leftover gravy and mashed potatoes.
Ingredients:
Makes 2 mini pies.
- 1 cup (leftover) turkey
- 1 cup petite peas
- 1 cup mixed vegetables
- 1 cup of sweet corn
- 1/4 cup of onions
- 3 cloves of garlic chopped
- 1/2 cup (leftover) gluten free turkey gravy
- 1 tbsp olive oil, salt and pepper to taste
- 1 cup (leftover) mashed potato (note: reserve for topping)
Directions:
- Pre-heat oven at 350F
- Add oil to sauce pan and sautee garlic and onions until soft
- Add all the ingredients (except mashed potatoes) and cook for 5 minutes
- Fill ramekins with the turkey mixture and add 1/2 cup of mashed potato on top of each ramekin
- Bake for 25 minutes. If the potatoes are not brown, bake under a broiler just until browned.
- Enjoy!
