Leftover Turkey Shepherd's Pie
Nov 22, 2022 0:12:14 GMT -5
Post by Honoria on Nov 22, 2022 0:12:14 GMT -5
LEFTOVER TURKEY SHEPHERD’S PIE
Prep: 15 mins Cook: 45 mins Total: 1 hr Serves: 6
INGREDIENTS
▢2 tablespoon butter unsalted
▢1 large onion chopped
▢1 medium green bell pepper chopped
▢1 medium carrot peeled and chopped
▢2 stalks celery chopped
▢½ teaspoon dried basil
▢½ teaspoon dried thyme
▢salt and pepper to taste
▢3 cloves garlic minced
▢1 tablespoon all-purpose flour
▢1 cup chicken broth low sodium
▢1 cube chicken bouillon
▢2 cups turkey meat white or dark, chopped in small pieces
▢½ cup frozen peas
▢4 cups mashed potatoes
▢1 cup mozzarella cheese shredded
US Customary – Metric
INSTRUCTIONS
Preheat the oven: Preheat the oven to 375°F.
Cook veggies: In a large skillet, melt the butter over medium heat, then add the chopped onion, bell pepper, carrot and celery. Cook until veggies soften and onion is tender and translucent, about 5 minutes.
Add herbs and broth: Add the basil, thyme, salt, pepper and garlic. Stir well and cook for another 30 seconds until garlic is aromatic. Sprinkle the flour over the veggies and stir well. Cook for 1 to 2 minutes to remove the raw flour taste. Add the chicken broth and chicken bouillon cube and stir to dissolve the cube. Cook for 5 more minutes until the sauce thickens, stirring occasionally.
Add turkey, peas and finish with mashed potatoes: Add the turkey and peas. Stir well and bring the filling back to a boil. Spread the mashed potatoes over the filling and smooth with a spoon. Take a fork and rough up the top a bit then sprinkle with mozzarella cheese.
Bake: Transfer the skillet to the oven and bake for 30 minutes until cheese melts and it's golden on top and bubbly.
Garnish and serve: Garnish with parsley if preferred and serve warm.
RECIPE NOTES
Incorporate any of your other thanksgiving leftovers you see fit! Stuffing, cranberry sauce. If you think it’ll work, try it out! No harm, no foul.
Wrap the baking dish tightly with plastic wrap and foil, or transfer to an airtight container. Store in the fridge for up to 4 days.
Transfer to an airtight container and store in the freezer. You leftover turkey shepherd’s pie will last for about 2 months stored in your freezer!
link
Prep: 15 mins Cook: 45 mins Total: 1 hr Serves: 6
INGREDIENTS
▢2 tablespoon butter unsalted
▢1 large onion chopped
▢1 medium green bell pepper chopped
▢1 medium carrot peeled and chopped
▢2 stalks celery chopped
▢½ teaspoon dried basil
▢½ teaspoon dried thyme
▢salt and pepper to taste
▢3 cloves garlic minced
▢1 tablespoon all-purpose flour
▢1 cup chicken broth low sodium
▢1 cube chicken bouillon
▢2 cups turkey meat white or dark, chopped in small pieces
▢½ cup frozen peas
▢4 cups mashed potatoes
▢1 cup mozzarella cheese shredded
US Customary – Metric
INSTRUCTIONS
Preheat the oven: Preheat the oven to 375°F.
Cook veggies: In a large skillet, melt the butter over medium heat, then add the chopped onion, bell pepper, carrot and celery. Cook until veggies soften and onion is tender and translucent, about 5 minutes.
Add herbs and broth: Add the basil, thyme, salt, pepper and garlic. Stir well and cook for another 30 seconds until garlic is aromatic. Sprinkle the flour over the veggies and stir well. Cook for 1 to 2 minutes to remove the raw flour taste. Add the chicken broth and chicken bouillon cube and stir to dissolve the cube. Cook for 5 more minutes until the sauce thickens, stirring occasionally.
Add turkey, peas and finish with mashed potatoes: Add the turkey and peas. Stir well and bring the filling back to a boil. Spread the mashed potatoes over the filling and smooth with a spoon. Take a fork and rough up the top a bit then sprinkle with mozzarella cheese.
Bake: Transfer the skillet to the oven and bake for 30 minutes until cheese melts and it's golden on top and bubbly.
Garnish and serve: Garnish with parsley if preferred and serve warm.
RECIPE NOTES
Incorporate any of your other thanksgiving leftovers you see fit! Stuffing, cranberry sauce. If you think it’ll work, try it out! No harm, no foul.
Wrap the baking dish tightly with plastic wrap and foil, or transfer to an airtight container. Store in the fridge for up to 4 days.
Transfer to an airtight container and store in the freezer. You leftover turkey shepherd’s pie will last for about 2 months stored in your freezer!
link