Turkey “Shepherd’s” Pie

By Erika on November 1st, 2014 / / 14 Comments

Turkey "Shepherd's" Pie | The Hopeless Housewife

I just heard Oxford declared “selfie” as the word of the year for 2013. I’m not great at selfies but I think if I took one, it would look something like the photo above. I am a messy version of a classic dish. With food flying everywhere.

Oh look! Our new puppy just took her own selfie after she got het toes done!

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Okay enough of the cutest puppy in the world…Thanksgiving is a little more than a week away and I am already thinking about leftovers. In fact, I think I may like leftovers more than I like the actual dinner. My husband starts making turkey sandwiches on Thanksgiving night practically right after the turkey is put in the fridge so I think we all may just be wired that way over here.

This Turkey “Shepherd’s” Pie is another one of my mash-ups, a play on the traditional version which contains lamb. Got leftover turkey? Awesome. Got leftover mashed potatoes? Perfect. What about peas? All good. You may just have just about everything you need to make these suckers without having to go to the store after Thanksgiving. You can sit at home with a belly full of food like my family does waiting the the really full feeling to go away so we can eat more!!!

 

Turkey "Shepherd's" Pie | The Hopeless Housewife

 

 

Turkey Shepherd’s Pie
 
Prep time
Cook time
Total time
 
Ingredients
  • For the mashed potatoes:
  • 5 medium russet potatoes, peeled and quartered
  • 2 tbsp butter
  • ½ cup half & half
  • salt and pepper to taste
  • For the filling:
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 carrots, sliced ¼ inch thick
  • 1 medium onion, finely chopped
  • 2 cups fresh white mushrooms, chopped
  • ½ cup dry white wine (optional)
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup half & half
  • 2 cups cooked turkey, chopped into ½ inch chunks
  • ¼ tsp fresh thyme, chopped finely
  • 2 cups frozen peas, thawed
  • 2 tbsp fresh lemon juice
Instructions
  1. Preheat oven to 400°F.
  2. Start the potatoes. Bring a large pot to a boil and add potatoes, Cook until potatoes are tender but not mushy, about 215-20 minutes. Drain and put potatoes through a ricer or use an electric mixer to mash. Add butter, half and half and mix until combined, but do not over-mash! They will turn into glue. Season to taste with salt and pepper.
  3. Start filling. Heat oil and butter in a large saucepan over medium. Add carrots, onion, and mushrooms; season with salt and pepper, and cook until carrots are tender, 8-10 minutes. Add wine (optional) and cook another 5 minutes. Add flour, and cook, stirring until vegetables are coated for 1 minute. Gradually add milk and half & half, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 10 minutes. Stir in turkey, thyme, peas and lemon juice. Bring to a simmer and season to taste with salt and pepper. Pour filling evenly into four mini coquette dishes or casserole dish.
  4. Put mashed potatoes into a piping bag or large plastic bag with a small part of the corner cut out. Pipe mashed potatoes onto the top of the filling, making small peaks as you go. Place in the oven and bake until golden and bubbling, 15-20 minutes. Let pot pie cool a few minutes before serving.
Nutrition Information
Serving size: 4 servings

 

Turkey "Shepherd's" Pie | The Hopeless Housewife

 

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14 Responses

  1. Dolores says:

    Looks yummy, great idea for leftover turkey.

    • Holly says:

      Is it really necessary to put the potatoes in a bag to pipe?? I have leftovers in the frig and when I heat them I want to put them onto the top?? What is your thoughts as I’ve never make this recipe before. Thanks

  2. Kiera says:

    Hello!
    I was just wondering if you think this recipe would work without the Turkey, just no meat? Thanks for any advice!
    -Kiera

  3. This shepherds pie looks amazing!! What a perfect use for leftovers! Also, your dog’s toenails – omg! So cute!

  4. Deb says:

    Looks delicious. Love your dog, Boxers are my favorite. Curious why there’s no Pin. I follow you by email, Facebook and Pinterest. I’ll try and find it on your Pinterest board. Thanks for the great recipes!

  5. Our husbands seem to think alike. Great recipe.

  6. Patricia says:

    I LOVE YOUR FORMAT AND REALLY LOVE THIS RECIPE. THIS WAS THE FIRST TIME I HAD SEEN YOUR BLOG – THANKS TO “BAREFOOT IN THE KITCHEN” – HOPE TO SEE MORE OF YOUR RECIPES.

  7. Cedric says:

    Can I use corn instead of peas, dont care much for peas

  8. Anna Kalinova says:

    I think this was a very good recipe (since I’ve never made shepherd’s pie before). A great, yummy recipe that I will def be keeping. Thanks for sharing!!

  9. Nancy says:

    This was delicious – my husband raved how good it was. Only changes I made were to add another carrot (we love them), and added twice as much fresh thyme. Great recipe…thank you!