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Rachael Ray

Thanksgiving Tip: Leftover Turkey Shepherd’s Pie

Here's a delish new idea for Thanksgiving leftovers!

Here's a delish new idea for Thanksgiving leftovers!

Ingredients

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 cup assorted chopped vegetables (leftover from crudités plate)
  • 2 cups turkey, pulled
  • 1 cup gravy
  • 1 cup turkey or chicken stock
  • 1 1/2 - 2 cups mashed potatoes or sweet potatoes

Preparation

Pre-heat the oven to 350°F.

Pour the gravy and stock in a saucepot over medium-high heat until it comes to a bubble.

Over medium-high heat, heat 1 tablespoon EVOO, one turn of the pan, and sauté the vegetables until softened, about 3-5 minutes. Turn off the heat and add the turkey and gravy mixture to the vegetables. Toss to coat.

Pour the shepherd's pie filling in a casserole dish and top with the potatoes.

Bake for 20-25 minutes, until golden brown and bubbly.

Ingredients

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 cup assorted chopped vegetables (leftover from crudités plate)
  • 2 cups turkey, pulled
  • 1 cup gravy
  • 1 cup turkey or chicken stock
  • 1 1/2 - 2 cups mashed potatoes or sweet potatoes

Directions

Pre-heat the oven to 350°F. Pour the gravy and stock in a saucepot over medium-high heat until it comes to a bubble. Over medium-high heat, heat 1 tablespoon EVOO, one turn of the pan, and sauté the vegetables until softened, about 3-5 minutes. Turn off the heat and add the turkey and gravy mixture to the vegetables. Toss to coat. Pour the shepherd's pie filling in a casserole dish and top with the potatoes. Bake for 20-25 minutes, until golden brown and bubbly.

Tags:Fall, Thanksgiving, Turkey, undoRS