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Turkey Shepherd's Pie
Frugal and fabulous! Save money by using all your leftovers. Combine leftover vegetables, mashed potatoes and turkey into a new and satisfying meal.
- 2 Tbsp. vegetable oil
- 1/4 cup(s) finely chopped celery
- 1/2 cup(s) onion, finely chopped
- .1 tsp. ground black pepper
- 1/4 tsp. poultry seasoning
- 3 cup(s) leftover mashed Idaho® potatoes
- 1/4 cup(s) reduced-fat sour cream
- 2 1/2 cup(s) finely chopped cooked turkey meat
- 1 1/3 cup(s) gravy (homemade or store-bought)
- 2 cup(s) leftover cooked vegetables (or mixture of frozen corn, peas, carrots, green beans, etc., thawed)
- 1 Tbsp. butter, melted
- Optional: Cranberry sauce (homemade or store-bought)
- Preheat the oven to 375°F. Line a baking sheet with foil and set aside.
- In a large skillet over medium heat, combine the oil, celery, onion, ground black pepper and poultry seasoning. Cook and stir until the onions begin to soften, about 5 minutes.
- While the onions are cooking, place the potatoes and sour cream in a mixing bowl. Stir well to combine; set aside. Add the turkey and gravy to the onion mixture in the skillet and stir. When the mixture is heated through, transfer it to a deep-dish pie pan (or a 9 x 9-inch baking dish). Top the turkey mixture with the cooked vegetables.
- Drop the mashed potatoes by large spoonfuls onto the pie. Using a rubber spatula rinsed with cold water, flatten the potatoes to cover the turkey and vegetables, smoothing to the edge of the pie pan or dish. Brush the top of the potatoes with melted butter. Place the pie pan onto the foil-covered baking sheet and bake 35 to 40 minutes, or until heated through.
- Cover the pie with foil and let it rest for 5 to 8 minutes before serving. If desired, offer cranberry sauce on the side.