Leftover Turkey Shepherd's Pie

By carvalhohm

Ingredients

• 1 pkg (22 oz each) Alexia® Yukon Gold Potatoes & Sea Salt Mashed Potatoes
• No-Stick Cooking Spray
• 1-1/2 cups frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
• 3 cups chopped cooked turkey
• 1 can (6 oz each) Tomato Paste
• 1 tablespoon Worcestershire sauce
• 1-1/3 cups reduced-sodium chicken broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Details

Servings 6
Preparation time 15mins
Cooking time 35mins
Adapted from readyseteat.com

Preparation

Step 1

Prepare potatoes in microwave according to package directions. Meanwhile, preheat oven to 375°F. Spray 9-inch deep-dish pie plate with cooking spray.

Spray large skillet with cooking spray; heat over medium-high heat. Add vegetables; cook 3 to 5 minutes or until vegetables soften and brown lightly. Add turkey; cook 2 minutes more or until hot.

Add tomato paste, Worcestershire sauce, broth, garlic powder and pepper; stir to combine. Reduce heat and simmer 5 minutes; transfer mixture to pie plate. Spread potatoes over top of turkey mixture. Bake 10 to 15 minutes or until hot and bubbly.

COOK'S TIPS:
An 8x8-inch baking dish may be used in place of a deep dish pie plate. If frozen mashed potatoes are not available, 2-1/2 cups hot leftover mashed potatoes may be used.