Turkey Sheperd’s Pie


I make this using left overs from Thanksgiving.  My family really enjoys it.

Turkey Sheperd's Pie
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: American
Serves: 6
  • 3 tablespoons unsalted butter
  • 1 medium onion chopped
  • 2 tablespoons finely chopped garlic
  • 3 medium carrots, large dice (can use left overs)
  • 2 medium celery stalks, medium dice
  • 2 teaspoons coarsely chopped fresh thyme leaves
  • salt and pepper to taste
  • 5 tablespoons flour
  • ½ cup dry white wine
  • 2 cups low-sodium chicken broth
  • 2 pounds cooked turkey meat, cut into large pieces
  • 5 cups mashed potatoes(can use left overs)
  1. Heat the butter in a dutch oven.
  2. Add onions cook until soft.
  3. Add garlic and cook for 1 minute.
  4. Add carrots, celery, and thyme and cook until the vegetables are just getting tender.
  5. Add flour, stirring until it is well incorporated, about 1 minute.
  6. Deglaze the pan with the white wine and cook for 1 minute.
  7. Add broth and turkey. Bring mixture to a simmer, cover, reduce heat to low, and cook, stirring frequently until vegetables are tender and sauce has thickened slightly, about 15 minutes.
  8. Season with salt and pepper.
  9. Preheat oven to 350 degrees F.
  10. Transfer mixture to a 13 x 9 baking dish and spread mashed potatoes over top.
  11. Bake 35 to 45 minutes or until the filling is hot and the top is browned.


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