Turkey Shepherd’s Pie

Turkey Shepherd’s Pie
Turkey Shepherd’s Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons unsalted butter

  • 2

    medium carrots, thinly sliced (about 1 cup)

  • 2

    stalks celery, thinly sliced (about 1 cup)

  • 1

    medium onion, diced (about 1 cup)

  • 1

    medium parsnip, thinly sliced, thick end halved if necessary (about 1 cup)

  • 3/4

    teaspoon kosher salt

  • One

    8-ounce package sliced mushrooms

  • 2

    tablespoons all-purpose flour

  • 1/2

    pound leftover turkey, shredded

  • 1/2

    cup low-sodium chicken broth

  • 2

    tablespoons Worcestershire sauce

  • 4

    cups leftover mashed potatoes

Directions

Preheat the oven to 350 degrees F. Put an 8-inch square baking dish on a rimmed baking sheet. Melt the butter in a large skillet over medium heat. Cook the carrots, celery, onion, parsnip, and 1/4 teaspoon of the salt until soft, stirring occasionally, for 8 to 10 minutes. Add the mushrooms and another 1/4 teaspoon of the salt and cook until soft, about 4 minutes. Lower the heat, sprinkle the flour over the vegetables and stir to coat. Add the turkey, broth, remaining 1/4 teaspoon salt, and Worcestershire sauce and cook for 2 minutes to combine. Pour the filling into the baking dish. Spread 3 cups of the mashed potatoes over top, smoothing to the sides. Dollop the last cup of potatoes over top, creating peaks with the back of the spoon. Bake until lightly browned on the tips of the potato peaks, and the filling bubbles, about 30 minutes. Turn the oven to broil, and broil until the top is nicely browned, about 3 minutes. Let sit 5 minutes before serving. Tip: If using mashed potatoes right from the fridge, heat them up in the microwave for a minute or so first so they spread more easily on the casserole.

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