Turkey Shepherd's Pot Pie
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks of celery, diced
- 2 carrots, peeled and diced
- 1 teaspoon fresh or 1/2 tsp dried thyme
- 3 tablespoons all purpose flour
- 1 cup milk
- 2 cups or 1-14 oz can low sodium chicken or turkey broth
- 2 cups leftover turkey meat, chopped into 1/2 inch pieces
- 1 cup frozen peas
- salt to taste
- 2 cups leftover mashed potatoes
- 1/2 cup grated cheddar cheese
Preparation time 5mins
Cooking time 35mins
Adapted from weelicious.com
how much I love this meal. So, when it comes to the actual day that I'm going to prepare it at home for my whole family, I tend to go a little overboard and make two of everything:
1. Preheat oven to 400 F.
Heat 1 tbsp of butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
Add the celery, carrots and thyme and cook for an additional 3 minutes.
Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over them. Stir to make a
. Cook for 1-2 minutes, stirring to coat the vegetables.
Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10 minutes or until thick and creamy. Add salt to taste.
Divide the mixture among 4 10 oz ramekins or one 8 x 8 inch baking dish.*
Place ramekins on a baking sheet and bake for 10 minutes until warmed through and cheese has melted (25 minutes for an 8 x 8 inch dish).
How would you make this without using dairy products?
I haven’t made this particular recipe from Weelicious, but I make vegan Shepherd’s pies and pot pies frequently. Just replace the dairy milk with your favorite alternative milk-I always use unsweetened regular almond milk.
Instead of butter, sub one of the many available butter alternatives (I like Earth Balance). For the cheese, omit entirely, or use a non-dairy cheese, such as soy or almond cheese. To make vegan, you can replace the meat broth with veggie broth, and change the turkey for a root veggie (like sweet potato or turnip) or a soy meat alternative. My kids love this type of casserole and as per Catherine’s instructions, if you make it in a ramekin, it is even more appealing to the kids; just the right size for them.
A friend just made it by adding a layer of sweet potatoes/yams before she added the mashed potatoes on top…delicious!
So funny! I always have my husband proof the recipes before I post them because he doesn’t really cook, so if he doesn’t understand a step I add or change something. Good eyes compared to my exhausted Thanksgiving ones