Emily Cooper's Turkey Shepherd's Pie

Ingredients

leftover chopped up turkey
onion or shallot, chopped
celery, chopped
carrot, chopped
frozen peas
garlic, minced
mushrooms, sliced
parsley, chopped
butter
leftover mashed potatoes
salt and pepper
shredded cheddar cheese

Preparation

1
Heat your oven to 350.
2
In a large pan, melt some butter with some olive oil.
3
Saute the onions until soft.
4
Stir in the garlic. cook for about 30 seconds.
5
Stir in the celery, carrots, and mushrooms. cook for a few minutes.
6
Add in the chopped up turkey. season with salt and pepper. sprinkle with parsley. add in the peas. cook to let them warm through.
7
Spoon the mixture into an 8×8 or 9×9 baking dish.
8
Spoon your mashed potatoes over everything and smooth them out.
9
Place this in the oven and cook until the potatoes are slightly browned along the edges.
10
Sprinkle the cheese on top; cook until the cheese melts.

Tools

About

my friend Emily gave me this recipe to use up leftover Thanksgiving turkey. I pinched a little from the bare bones of her idea and added things here and there. I'm not a Shepherd's Pie fan usually but this was excellent and rib sticking.

Yield:

1.0 servings

Added:

January 2, 2010

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