Turkey Dinner Shepherd's Pie

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4.0 by 12 people

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  • Makes: 10 servings
  • Prep: 45 mins
  • Bake: 25 mins 375°F

Turkey Dinner Shepherd's Pie

Reviews (0)

4.0 by 12 people

Rate This!

Directions

  1. Preheat oven to 375 degrees F. In a 4-quart Dutch oven cook potatoes and garlic, covered, in enough boiling, lightly salted water to cover for 20 to 25 minutes or until potatoes are tender; drain. Using a potato masher, a ricer, or an electric mixer on low speed, mash potatoes and garlic. Gradually beat in milk and salt to make potatoes light and fluffy. Stir in Parmesan cheese. Cover and keep warm.
  2. Meanwhile, in a large skillet cook carrots, onion, and sweet pepper in hot oil over medium heat until vegetables are tender. Stir in turkey, soup, beans, cranberries, water, Worcestershire sauce, sage, mustard, and black pepper; heat through.
  3. Transfer turkey mixture to a 3-quart rectangular baking dish. Pipe or spoon mashed potato mixture into mounds on top of turkey mixture. Bake, uncovered, for 25 to 30 minutes or until potatoes are heated through and edges are bubbly.

From the Test Kitchen

*

If you don't have leftover turkey or chicken, remove and discard the skin and bones from a deli-roasted chicken. Chop or shred the chicken meat.

Lighten Up:

For a lighter recipe, use reduced-fat soup.

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Nutrition Facts (Turkey Dinner Shepherd's Pie)

  • Per serving:
  • 335 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 36 mg chol. ,
  • 719 mg sodium ,
  • 43 g carb. ,
  • 5 g fiber ,
  • 12 g sugar ,
  • 19 g pro.
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Reviews (1)

12 Ratings
54 Days Ago
5.0
Took all my leftovers and other fresh veggies that were available and started by sautéing bacon, assorted scallions and onion. Added 2 stalks of celery chopped up. Two nice sized carrots, sliced 1/4" thick diagonally. Whatever was left in the Stuffing and Brussel sprout bag, some turkey stock, all of the leftover gravy. About 2-3 lbs. of leftover turkey. Cooked,until ll the veggies were softer. Used two square pans. Put half of the mixture in each pan. While the ingredients were cooking, I peeled and boiled seven russet potatoes. Added butter, 1/2 cup shredded mozzarella, S&P and added the mashed potatoes on one pan and further puréed sweet potatoe casserole and put it on top of th second casserole. Marshmallows will be added before finishing. Will be baking two small acorn squash and a medium butternut squash at the same time. Will be making turkey and wild rice soup using the leftover bony pieces; also squash soup with turnips puréed. Last CSA basket. All put to good use.

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