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Turkey Shepherd's Pie
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Giada's Mini Leftover Turkey Shepherd's Pie

My mini take on Giada's leftover turkey shepherd's pie. Instead of a whole pie I make single serving ones that are easy to freeze.
Servings 3 people
Author Giada De Laurentiis

Ingredients

  • 1 pie crust recipe cut into three pieces
  • 1 tbsp butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup gravy
  • 1 cup whole milk room temperature
  • 3 cups leftover turkey diced
  • 1 cup carrots chopped
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 1/2 tsp fresh oregano chopped
  • 2 cups leftover mashed potatoes
  • 1/4 cup grated Parmesan

Instructions

  • Preheat the oven to 450 degrees
  • Cut your pie dough to fit your baking vessels.
  • Roll out the pie dough and lay at the bottom of your baking vessels.
  • Place in the oven for 10 mintues or until the crust begins to just brown. Set aside.
  • In a large saucepan, melt the butter over medium heat. Add in the onions and cook until they are soft, about 5 minutes.
  • Add in the garlic, salt, and pepper and cook another 30 seconds.
  • Now add in the leftover gravy and milk. Bring to a boil. Reduce to a simmer.
  • Once thickened add in the turkey, veggies, and herbs. Simmer to warm everything through.
  • Your filling is ready to go into your pie shells. Equally distribute the filling.
  • Add the mashed potatoes on top to cover. Put the Parmesan cheese on top.
  • Bake for 20-25 minutes or until the potatoes have browned.