Day-After Turkey Shepherd's Pie

Serves 6 | Prep: 15 minutes | Cook: 5-10 minutes


3 tablespoons olive oil
1 large shallot, minced
2 cloves garlic, minced
1 cup diced celery
8 oz crimini mushrooms, trimmed and sliced
3 tablespoons flour
2 1/2 cups shredded leftover turkey
1 cup turkey stock
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons tomato paste
1 teaspoon fresh thyme
Leftover mashed potatoes
1/2 cup cheddar cheese
1/4 cup Parmesan cheese


Preheat the broiler or set the oven to 425 degrees.

Heat a deep sided saute pan over medium heat. Add the shallots and cook until the shallots are translucent, about 3 minutes. Stir in garlic and celery. Add the mushrooms and cook for about 5 minutes, or until the mushrooms brown and soften. Stir in 1 tablespoon of flour and cook for about 1 minute. Stir in leftover turkey, turkey stock, some salt and pepper, tomato paste and thyme, and bring to a boil. Simmer until the sauce thickens a tad. Stir in the last 2 tablespoons of flour. Pour the filling into individual ramekins or a deep-sided casserole dish.

Spread the leftover mashed potatoes over the turkey filling. Sprinkle with cheeses. Brown in broiler for about 5 minutes or bake in oven for about 10 minutes, or until the potatoes are warm and the cheeses browned.

Serve while warm.

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