Thanksgiving Turkey “Shepherd’s Pie” Bake

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…

No peas.

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.

Ingredients:

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

Instructions:

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.
Enjoy!