Thanksgiving Shepherd's Pie
Prep Time
20 minutes
Prep Notes
This recipe uses up all those leftovers from Thanksgiving! all in one dish!
Cooking Time
60 minutes
Yields
8-10 servings
Ingredients
For crust:
Leftover stuffing (about 3 cups)
1/2 cup chicken or turkey broth or stock
For filling:
1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 large celery stalk, finely chopped
1 tsp poultry seasoning
salt and pepper, to taste
3 cups leftover turkey, cut into cubes
1 cup frozen peas
1 Tbsp arrowroot or tapioca
1 - 1 1/2 cups chicken or turkey stock
Leftover gravy, about 1 cup
Leftover cranberry sauce, about 1 cup
Leftover mashed sweet potatoes, about 2 cups
Directions
- Preheat oven to 375°F.
- To make crust: press stuffing in the bottom of a deep dish pie pan or casserole dish. Pour stock over stuffing. Bake for 30 minutes. Remove from oven and let cool.
- To make filling: Add oil to hot sauce pan. When hot, add onion, carrots, and celery. Sauté until onions are translucent and carrots are just getting soft. (about 5 minutes)
- Add turkey, peas, and poultry mix. Mix and heat another minute or two. Season with salt and pepper.
- Mix arrowroot in 1/2 cup of broth. Pour mixture into pan and stir. Allow to thicken another minute.
- Pour turkey mixture over cooled stuffing crust.
- Pour gravy over turkey mixture. Layer cranberry sauce and then sweet potato mix.
- Bake for 30 minutes in 375°F oven.
Credit
Evey Schweig Health Coach & Anti-inflammatory Specialist
https://eveyschweig.com/apps/recipe/details/id/Thanksgiving-Shepherd-s-Pie
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