Last night for dinner I decided to tackle the Thanksgiving leftovers. We’d already had turkey pizza and turkey panini, but this was my first attempt to use the leftovers in a dinner-like form. Reader, I used up everything except the stuffing. I have no idea what to do with the stuffing.
However! I did use up the turkey, leftover green beans, mashed potatoes, gravy, and even a spare pie shell that I didn’t use in the festivities. I used them up, and they didn’t even taste like a repeat of Thanksgiving dinner. My husband loved it.
Here’s the recipe:
Turkey Shepherd’s Pie
- One pie shell–frozen is fine, homemade is better
1 carrot, chopped
1 onion, chopped
2 celery stalks, chopped
1 garlic, minced
2 Tbs parsley
leftover side vegetables from Thanksgiving–in my case, about 1/2 c green beans sautéed with bacon
2 c diced turkey meat
1 c gravy
2 c mashed potatoes
1. Put the olive oil in a frying pan and add the garlic. After that sizzles for about a minute, add carrots, onion, celery, and parsley. Cook until soft.
2. Stir in the vegetable side (green beans) and the turkey.
3. Add enough gravy to the mix that is thickens and holds the mixture together.
4. Spoon the mixture into the pie shell and spread out with a spoon.
5. Cover the top of the pie with mashed potatoes. Spoon them out onto the filling and then gently mash them down so that they cover the top of the pie.
6. If you want, you can add some butter to the top of the potatoes here. I skipped this step because it was already getting pretty fattening. However, I did spray the potatoes with some Pam to help them brown.
7. Cook for 30-40 minutes at 350 degrees or until the potatoes are starting to get golden and the filling is bubbling.
Like I mentioned, the best part of this was that even though it was a repeat of Thanksgiving dinner, it somehow didn’t taste like it. And boy, it’s nice to have that giant turkey out of my fridge.