Whenever I know that we are going to be making turkey for a holiday or special event, I think I look more forward to making this with the leftovers than the meal that is being served. It’s so yummy and easy, I wish I could make it more often. Whenever I can get my hands on some nice turkey though, I know exactly what I’m going to do with it. You can also make this with boneless skinless chicken breast if you don’t have any turkey. Check out what they are saying about this recipe over at The Recipe Rebel:
“Love this! Shepherd’s Pie is so comforting.”
So comforting, and so delicious! This always goes over extremely well at my house.
Ingredients
3 tbsp butter or canola oil, divided
½ small onion, finely diced
2 large carrots, peeled and finely diced (about 2 cups)
1 stalk celery, finely diced (about ⅓-1/2 cup)
½ tsp minced garlic
1 tbsp Gold Medal all purpose flour
1½ cups Swanson chicken broth
1 cup frozen Bird’s Eye peas
2 cups cooked, chopped turkey
salt and pepper
½ tsp dried thyme
3 cups mashed potatoes
Instructions
Heat oven to 375 degrees F (*but not if you are making ahead — see notes).
In a medium oven-safe skillet, melt 1 tbsp butter over medium-high heat (or add canola oil). Add onion, carrots and celery and cook, stirring, until tender (about 15-20 minutes). Add garlic and cook 1 minute.
Add one more tablespoon butter or canola oil to cooked vegetables. Add flour and stir until combined completely. Add broth, and cook and stir until broth is thickened.
Stir in peas and turkey until peas are warmed through. Season with salt and pepper to taste, and add thyme.
Top with mashed potatoes and dab with remaining butter or brush with 1 tbsp canola oil. Bake for 20 minutes, or until potatoes are heated through.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Skip the cooking of the vegetables if you are using leftovers.
Thanks again to The Recipe Rebel for this savory recipe.
