Thanksgiving Leftover Turkey Shepherd's Pie
This turkey shepherds pie is a great way to use up all of those leftovers from Thanksgiving! Gluten-free and dairy-free.
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Ingredients
- 1 cup onion - diced (from about 1/2 large onion)
- 2 cloves garlic - minced
- 1 cup chicken or turkey stock
- 1 cup carrot - chopped
- 1 cup frozen or leftover peas
- 1 tbsp fresh rosemary - chopped
- 1 tsp salt
- 1 tsp peppers
- 2 cups leftover cooked turkey
- 3 cups leftover mashed potatoes - I made mine dairy-free
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Instructions
- Preheat oven to 400F.
- In a pan on the stove, heat oil over medium heat. Add onions and garlic and sauté about 5 minutes.
- Then add the carrots and chicken stock. Bring to a boil and then simmer for give minutes.
- Add spice and peas. Cook an additional 2-3 minutes. Stir in turkey.
- Spoon into a casserole dish (about 8x8 inches). Top with mashed potatoes and smooth with the back of a spoon.
- Cook at 400F for 15 minutes, until mashed potatoes are lightly browned and everything is heated through.
Notes
Note: I made this recipe gluten-free and dairy-free by using dairy-free mashed potatoes and making sure my turkey was gluten-free (no gluten in the gravy or stuffing or in the turkey itself) but you can use whatever you would like!
Nutrition
Calories: 244kcal | Carbohydrates: 34g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 764mg | Potassium: 1074mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5650IU | Vitamin C: 38.8mg | Calcium: 84mg | Iron: 6.4mg
