Leftover Turkey Shepherds Pie Recipes

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THANKSGIVING LEFTOVERS TURKEY SHEPHERD'S PIE



Thanksgiving Leftovers Turkey Shepherd's Pie image

Make and share this Thanksgiving Leftovers Turkey Shepherd's Pie recipe from Food.com.

Provided by Karen..

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 28

1 tablespoon unsalted butter
4 teaspoons olive oil
1 cup chopped yellow onion
2 carrots, peeled and chopped (about 1 cup)
1/4 teaspoon spice essence or 1/4 teaspoon creole seasoning, recipe follows
1/4 teaspoon salt, plus
1/8 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon minced garlic
4 ounces mushrooms, stemmed, wiped clean, and sliced
1/2 teaspoon chopped fresh thyme leave
1 bay leaf
1 tablespoon all-purpose flour
2 teaspoons tomato paste
2 -2 1/2 cups chopped roasted turkey (white and or or dark meat) or 2 -2 1/2 cups shredded roasted turkey (white and or or dark meat)
1 1/4 cups chicken stock or 1 1/4 cups canned chicken broth
1/2 cup green peas
4 cups leftover mashed potatoes
3/4 cup grated sharp cheddar cheese or 3/4 cup cheddar cheese
chopped fresh parsley leaves, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
  • In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
  • Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
  • Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

TURKEY SHEPHERD'S PIE



Turkey Shepherd's Pie image

Provided by Marc Murphy

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 14

4 links Italian sausage, meat removed from casings
4 bone-in, skin-on turkey thighs
2 quarts turkey stock
4 medium carrots, diced
3 white onions, diced
1 celery stalk, diced
1 head garlic, minced
1 bunch fresh sage
1 bunch fresh thyme
Salt and freshly ground black pepper
20 medium Yukon gold potatoes
2 cups grated Gruyere
1 stick (8 tablespoons) unsalted butter
1 baguette, thinly sliced

Steps:

  • Brown the Italian sausage in a large pot over medium-high heat, then remove and reserve. Sear the turkey in the pot until golden brown on both sides, then add the stock, carrots, onions, celery, garlic, sage and thyme. Bring to a boil, then lower to a simmer and cook, uncovered, until the turkey is cooked through and the vegetables are tender, 1 hour 15 minutes to 1 hour 30 minutes. Take the turkey out of the pot and allow to cool slightly.
  • Remove the meat from the bones, then chop into bite-sized pieces. Continue to cook the remaining liquid until further reduced. Season with salt and pepper to taste. Place the turkey, sausage, vegetables and reduced stock in 9-by-13-inch casserole dish.
  • Preheat the oven to 375 degrees F.
  • Fill a large pot with water and boil the potatoes until tender. Crush them with a potato masher, then add the cheese and butter. Place on top of the turkey and vegetable mixture and bake until the casserole is warm throughout and the potatoes have become slightly golden on top, about 30 minutes.
  • Serve with the baguette.

TURKEY SHEPHERD'S PIE WITH LEFTOVER MASHED POTATOES



Turkey Shepherd's Pie with Leftover Mashed Potatoes image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 cups leftover turkey meat
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 bay leaves
1 teaspoon dried thyme
2 cups reduced-sodium chicken broth
1/2 cup frozen green peas
1 1/2 cups leftover mashed potatoes
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
  • Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
  • Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
  • Serving suggestion: Serve the pie with a bagged green salad.

THANKSGIVING LEFTOVERS: SHEPHERD'S PIE RECIPE BY TASTY



Thanksgiving Leftovers: Shepherd's Pie Recipe by Tasty image

Here's what you need: butter, onion, carrot, peas, mushrooms, turkey, dried thyme, dried parsley, salt, pepper, gravy, heavy cream, mashed potato, cooking spray

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
1 cup onion, diced
1 cup carrot, chopped
1 cup peas
1 cup mushrooms
3 cups turkey, cooked, diced
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon pepper
1 cup gravy
½ cup heavy cream
4 cups mashed potato
cooking spray, as needed

Steps:

  • Preheat the oven to 425°F (220°C).
  • Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat).
  • Add in mushrooms and peas. Cook for an additional 2-3 minutes.
  • Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.
  • Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie).
  • Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.)
  • Enjoy!

Nutrition Facts : Calories 1310 calories, Carbohydrate 194 grams, Fat 32 grams, Fiber 14 grams, Protein 55 grams, Sugar 16 grams

TURKEY SHEPHERD'S PIE



Turkey Shepherd's Pie image

A healthy twist on an old favorite.

Provided by ANGCHICK

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h

Yield 6

Number Of Ingredients 15

3 large potatoes, peeled
2 tablespoons butter, room temperature
¼ cup warm milk
1 tablespoon olive oil
1 onion, chopped
1 pound ground turkey
1 large carrot, shredded
1 (4.5 ounce) can sliced mushrooms
1 tablespoon chopped fresh parsley
¼ teaspoon dried thyme
1 clove garlic, minced
1 teaspoon chicken bouillon powder
1 tablespoon all-purpose flour
salt to taste
ground black pepper to taste

Steps:

  • Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
  • Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
  • Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
  • Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 38 g, Cholesterol 70.9 mg, Fat 12.9 g, Fiber 5.3 g, Protein 18.3 g, SaturatedFat 4.7 g, Sodium 342.4 mg, Sugar 3.8 g

TURKEY SHEPHERD'S PIE



Turkey Shepherd's Pie image

We live way out in the county, and the nearest grocery store is 25 miles away. So I've become quite skilled at turning leftovers into second-time-around successes like this. -Linda Howe, Jackman, Maine

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4-5 servings.

Number Of Ingredients 6

2 cups cubed cooked turkey
3/4 cup turkey gravy
1 cup shredded carrots
2 cups prepared stuffing
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups warm mashed potatoes

Steps:

  • In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for 45-50 minutes or until edges of potatoes are browned.

Nutrition Facts : Calories 407 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1133mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

THANKSGIVING-LEFTOVERS SHEPHERD'S PIE



Thanksgiving-Leftovers Shepherd's Pie image

Thanksgiving leftovers can be enjoyed all at once when combined in this delicious and creative take on a classic shepherd's pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 4 to 6

Number Of Ingredients 6

3 cups cooked stuffing
1 cup cranberry sauce, plus more for topping (optional)
1 pound sliced cooked turkey
10 ounces glazed carrots, (or another leftover vegetable)
4 to 6 tablespoons gravy
3 to 4 cups mashed potatoes

Steps:

  • Preheat oven to 350 degrees. In a 9- to 10-inch pie plate, mound stuffing on bottom; layer with cranberry sauce, turkey, and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish. Top with more cranberry sauce, if desired.
  • Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly.

SHEPHERD'S PIE WITH LEFTOVER TURKEY



Shepherd's Pie With Leftover Turkey image

This is from Weight Watchers with a little tweeking from me. Sooooo scrumptious. Worth 3 pts. per serving.

Provided by Chicopee

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 large potatoes, peeled and cut
1/4 cup nonfat sour cream
salt and pepper
1 tablespoon olive oil
1 cup onion, chopped
2 -3 carrots, diced
2 medium celery ribs, diced
1 garlic clove, minced
1 cup leftover cooked turkey, cut into small pieces
3 tablespoons flour
1 teaspoon thyme
2 cups fat free chicken broth or 2 cups turkey broth

Steps:

  • Put potatoes in pan with water and cook until fork-tender.
  • Drain potatoes; add sour cream and 1/2 c broth.
  • Mash until smooth and set aside.
  • Meanwhile, heat oil in large skillet over med-hi heat.
  • Add onion, carrots and celery.
  • Cook until soft; about 5 minute.
  • Add garlic; cook 1 more minute.
  • Add turkey and cook till warmed through.
  • Add flour, thyme, salt and pepper; stir to coat.
  • Add remaining broth and bring to simmer;simmer until mixture thickens, about 4 minute.
  • Transfer turkey mixture to 9" casserole dish.
  • Spread mashed potato over top and using the back of the spoon, make swirls on the top.
  • Bake until potatoes are golden, about.
  • 30 minutes @ 400 degrees.

Nutrition Facts : Calories 202, Fat 3.9, SaturatedFat 0.8, Cholesterol 18.7, Sodium 220.7, Carbohydrate 31.4, Fiber 4, Sugar 4.1, Protein 11

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