Turkey Shepherd's Pie

Traditionally made with lamb or mutton, shepherd's pie works equally well slow-cooked with turkey and frozen vegetables. Dried thyme infuses an herbal note in this Turkey Shepherd's Pie.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 10 mins
  • Cook: 6 hrs Low or High 3 hours
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Turkey Shepherd's Pie
Ingredients
12
ounces turkey breast tenderloin or skinless, boneless chicken breast halves
1
10 ounce package loose-pack frozen mixed vegetables
1
12 ounce jar turkey or chicken gravy
1
teaspoon dried thyme, crushed
1
20 ounce package refrigerated mashed potatoes
Directions
  1. Cut turkey into 1/2-inch strips. In a 3-1/2- or 4-quart slow cooker place frozen vegetables. Top with turkey strips. In a small bowl stir together the gravy and thyme; pour over turkey.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If cooking on low-heat setting, turn to high-heat setting.
  3. Using a spoon, drop mashed potatoes into 8 small mounds on top of turkey mixture. Cover and cook for 10 minutes more. To serve, in each of 4 shallow bowls spoon some of the turkey mixture and two of the potato mounds. Makes 4 servings.
Nutrition Facts (Turkey Shepherd's Pie)
    Per serving:
  • 297 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 51 mg chol.,
  • 781 mg sodium,
  • 33 g carb.,
  • 4 g fiber,
  • 0 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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