You can prep this from fresh ingredients, make extra at a holiday meal and use leftovers, or simply use leftovers and prep fresh items to round it out.
- 2 cups shredded turkey meat (dark or white)
- 1–2 cups gravy
- 2–3 cups vegetables (carrots, peas, corn)
- 4 cups mashed potatoes
- 1/2 cup shredded cheese (optional)
You’ll need either an aluminum baking pan with high sides, or a high sided glass tray.
Place the turkey, and veggies, in the bottom of the tray. If using fresh ingredients, blanch the veggies first, and make sure the turkey is cooked and seasoned.
Add the first cup of gravy and stir to coat. Additional gravy may be needed, depending on the size of your pan.
Smooth the top of the shepherd’s pie filling.
Spoon the mashed potatoes on top of the filling and even out.
Top the mashed potatoes with cheese (optional) and cover entire pan with aluminum foil.
Freeze shepherds pie until needed, OR bake immediately.
From thawed bake at 400F for 30 minutes, remove foil and bake and additional 10 minutes until cheese is golden, or top of potatoes is golden if not adding cheese.
If frozen, bake at 400F for 45 minutes, remove foil and bake an additional 10 minutes until top of pie is golden.