Turkey Shepherd's Pie
Submitted by ekb1024
Cubed turkey and broccoli in savory gravy with marjoram, topped with fluffy mashed potatoes studded with pimento and baked until golden. A comforting shepherd’s pie that puts leftover turkey to brilliant use.
YIELD
8 servingsPREP
30 minCOOK
40 minREADY
1 hrsShepherd’s pie is the ultimate comfort food blanket, and this turkey version wraps you right up.
Cubed cooked turkey and broccoli fold into a savory gravy seasoned with marjoram, onion, and celery. That filling gets spooned into a casserole dish and covered with a thick layer of buttery mashed potatoes brightened with chopped pimento and egg.
Bake until the top turns golden and slightly crusty. Let your fork break through that potato crust into the warm, gravy-rich filling underneath.
Kitchen Tips
- Spread the mashed potato topping all the way to the edges to seal in the filling
- The egg in the potatoes helps them set and form a golden crust
- Use homemade gravy from your turkey drippings if you have it
- This is a make-ahead champion; assemble the night before and bake when ready
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Lightly grease a 2-quart casserole dish.
Make filling: Cook broccoli as package label directs; drain.
Meanwhile, combine gravy with onion, celery, marjoram, and salt; bring to boil, stirring.
Remove from heat.
Add broccoli and turkey, mixing well; cover, and keep warm.
Potato Crust: Prepare potatoes as the package label directs, using amount of liquid specified on package; include salt, onion, and butter.
Add pimiento and egg, beating with fork until well combined.
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