Turkey Shepherd’s Pie is a great way to use up leftover turkey. Save your turkey broth and use in place of the vegetable broth. You can also use ground turkey. Brown it up nicely to bring out all the flavor.
I make mine in individual serving casseroles and freeze the prepared ones. Then on a busy night I just take them out of the freezer, thaw and bake.
In place of the Mashed Potatoes on top, mix up a recipe of Buttermilk Biscuits and place on top to bake. Do, this just before baking if you’re going to freeze them.
In a large skillet add the olive oil and ground turkey and brown. If using cooked, diced turkey lightly cook.
Add onion and celery and cook until translucent, about 5 minutes. Add garlic and sautee for about 2 minutes.
And flour and cook for about 3 minutes until flour is cooked through. Salt and pepper to taste.
Add vegetable broth and carrots and cook until carrots are just slightly tender. Add the peas and corn and just warm through.
While this is cooking peel and chop potatoes and put on to cook in a pan of water with some salt. When cooked through mash with butter and sour cream or buttermilk. Season to taste with salt and pepper.
Preheat oven to 400°F/200°C/Gas Mark 6. In individual casserole dishes layer the filing mixture, top with potatoes and sprinkle with cheese. Place in preheated oven for 15 minutes, until pie is heated through and cheese is melted and browning. You can also put this in a large casserole dish to bake.
NOTE: To make this dish gluten free omit the flour.