Mini Leftover Turkey Shepherd’s Pie
Happy Thanksgiving! For the last few weeks I have been preparing my readers for the big day. Now that it is here, it’s time to shift gears and give you some ideas of what to do with your leftovers. Recently on Giada at Home on Food Network, she shared some Thanksgiving leftover ideas that I thought were worth trying out myself. One of them was her Thankful Shepherd’s Pie. This utilizes of course leftover turkey but also leftover mashed potatoes, leftover carrots (or other veggies), and leftover gravy. What a great way to take those leftovers and create a whole new meal. And it’s something that you can freeze too. I decided to go mini with my Shepherd’s Pies.
Print the recipe | Here are my notes from this recipe:
1. I made 3 mini pies in some ramekin. I used Alton Brown’s pie crust recipe and divided it into 3 pieces.
2. You can use whatever vegetables you have leftover. I had buttery roast carrots that I chopped up and added to the pie along with peas and corn. You could also use leftover root vegetables or even some green beans from your casserole, chopped up.
3. The filling for the pies need to be cooked before adding to the pie. My gravy and milk came together with the other ingredients really fast. It all depends on the thickness of your gravy.
4. I forgot to put my pies shells in the oven before adding the filling. This is done to make for more crisp crust. Mine was still good but I wish I had remember to do that.
My wife thought this was the best savory pie she has had. She liked all the flavors working together. The gravy is a wonderful touch, especially if your gravy was homemade and tasty to begin with! You could easily bake these up, cover them with foil and place them in the freezer for another night when you need a quick meal. Then all you have to do is warm them up in the oven.
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