Thanksgiving Leftovers Reinvented

Wondering what to do with your Thanksgiving leftovers? How about making a turkey “shepherd’s” pie?

Faced with Thanksgiving leftovers after warming up turkey, mashed potatoes and gravy, and dressing (post to come on the recipe we used soon) for the third time in 36 hours, I thought it would be good to reinvent our leftovers. Inspired by a turkey pot pie by Giada de Laurentiis, we took stock of what we had in the fridge and freezer and made a delicious version of our own. A version which is great for leftovers or any blustery day.

Ingredients for four servings:

3 carrots, peeled and diced

2 shallots, chopped

2 T. butter

3/4 C. corn (we had leftover corn from Thanksgiving and mixed it with some frozen corn)

1/2 C. frozen baby peas

1 1/2 C. leftover shredded turkey

2 C. warm gravy (I warmed the gravy in a saucepan over low heat)

1 1/2 C. leftover warm mashed potatoes (I placed them in the microwave for 2 minutes to make them pliable.)

Shredded Parmesan cheese

Salt and pepper

What to do:

Preheat oven to 375.

Saute the carrots in a skillet over medium heat in 2 T. butter. Add in the corn and peas, continue to saute for around 7 minutes, stirring regularly.

Stir in the shallots and saute for 2 minutes and add in the warm gravy, stir. Add in the turkey and stir mixture until turkey is warm. Add salt and freshly ground pepper to taste.

Divide mixture evenly into four ramekins placed on a cookie sheet. Top with mashed potatoes and sprinkle Parmesan cheese over the top. Place in oven and cook for 20 minutes or until bubbly around edges.

Serve in ramekins placed on a plate and be careful – the turkey shepherd’s pie is quite hot out of the oven (as are the ramekins).

We paired the turkey shepherd’s pie with Free Run Cellars Dry Riesling. A delicious meal, if I do say so myself.

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About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.