Being from the south I’ve never really heard of shepherd’s pie. But in looking for a way to use leftover turkey and mashed potatoes, the choices were pretty slim. Thanksgiving sure was good but there’s only so much turkey and gravy one can eat! So I gave it a shot…
I don’t really like peas anyway so I used peppers.
Ran out of mashed potatoes for all the bowls.
I don’t really like mashed potatoes anyway so I used cornbread dressing.
These “pies” are personal sized, quick, easy and tasty – a great way to use Thanksgiving leftovers.
1 – 2 tbsp. olive oil
2 cups leftover turkey meat
1 clove of garlic, minced
1 cup chopped carrots
1 cup chopped celery
1 medium red bell pepper, chopped
3 green onions, chopped (onion and tops)
Dash of dried thyme, salt and pepper
2 cups reduced-sodium chicken broth
1 – 2 cups leftover mashed potatoes or cornbread dressing
Shredded cheese, optional
- Pre-heat oven to 400 degrees Fahrenheit.
- In a medium skillet, heat olive oil and garlic.
- Once hot, add carrots, celery, bell pepper, green onions, spices, turkey and chicken broth.
- Bring to a boil and simmer for 5 – 10 minutes or until broth cooks down a bit.
- Spoon into individual ramekins or a medium baking dish.
- Top with mashed potatoes or cornbread dressing and spread to completely cover filling.
- Sprinkle with cheese and bake for 10 – 15 minutes or until the broth is bubbling.