21 Ratings
  • 5 Rating Star 9
  • 4 Rating Star 6
  • 3 Rating Star 5
  • 1 Rating Star 1
  • 21 Ratings

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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Ingredients

  • 12 ounces turkey breast tenderloin or skinless, boneless chicken breast halves

  • 1 10 ounce loose-pack frozen mixed vegetables

  • 1 12 ounce turkey or chicken gravy

  • 1 teaspoon dried thyme, crushed

  • 1 20 ounce refrigerated mashed potatoes

Directions

  • 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.

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  • 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.

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  • 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.

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Nutrition Facts

297 calories, 5 g fat (1 g saturated fat, 1 g polyunsaturated fat, 1 g monounsaturated fat), 51 mg cholesterol, 781 mg sodium, 33 g carbohydrates, 4 g fiber, 0 g sugar, 27 g protein.

Reviews

21 Ratings
  • 5 Rating Star 9
  • 4 Rating Star 6
  • 3 Rating Star 5
  • 1 Rating Star 1