Shepherd's Turkey Pie
Submitted by shebopperoo
Leftover turkey shepherd’s pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minGot leftover turkey? This is what you make. Chopped cooked turkey (or chicken) tossed with sauteed onions, steamed carrots, and tomatoes in a whole wheat flour gravy flavored with thyme and rosemary. Mashed potatoes go on top and the whole thing bakes until golden and bubbling.
The whole wheat flour gives the gravy a slightly nutty, hearty character that pairs naturally with the roasted turkey flavor. It thickens beautifully without any butter-heavy roux.
Fifty minutes from start to table. This is the casserole that makes the day after Thanksgiving better than the day itself.
Kitchen Tips
- Use leftover roasted turkey for the best flavor; rotisserie chicken works as a shortcut
- Sprinkle the flour over the turkey and onions and stir before adding the stock for a lump-free gravy
- Steam the carrots ahead of time so they’re tender but not mushy when the pie comes out of the oven
- Spread the mashed potatoes to the edges to create a seal that keeps the filling from bubbling over
Ingredients
Directions
In a large saucepan, sauté the onions in the oil for 5 minutes.
Add the turkey (or chicken).
Sprinkle in the flour, stir to blend.
Add the chicken stock, carrots, tomatoes, thyme, and rosemary.
Cook over medium heat until thickened.
Pour into a lightly oiled 3-quart casserole.
Spread the potatoes over the top.
Bake in a 375℉ (190℃) F oven for 20 to 30 minutes, or until browned.
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