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Turkey Shepards Pie


Turkey Shepards Pie Recipe

Prep Time:        15 minutes
Cooking Time:  2 hours (if cooking turkey from scratch)
                            1 hour if using turkey leftovers
Serves:              8

If you're like us for Thanksgiving, you make a BIG turkey because you know leftovers are the best part! When you start to get turkey burnout, you need a recipe that helps transform the meat into something 'new'. This Turkey Shepards Pie is a great Thanksgiving leftover recipe because it lets you use the turkey and leftover mashed potatoes, too.

Late November is Beaujolais Nouveau time, and with the new 2011 Beaujolais Nouveau release just out, this makes a fun pairing with your Thanksgiving leftovers. A light-bodied red like Nouveau is great with the lean and mildly gamey turkey meat. Any Beaujolais Nouveau purchase should be under $15 so our wine pairings here are both "Steals"! We feature the classic Georges DuBoeuf and a great option from smaller producer, Jean-Paul Brun.

Wine Pairing

2011 Georges DuBoeuf
Beaujolais Nouveau
Hard candy apple nose, with tart and fruity flavors and light body. Balanced.

2011 Jean-Paul Brun Domaine des Terres DorĂ©es Beaujolais Nouveau 'L'Ancien'
Earthy and rustic aromas, with more heft than the DuBoeuf and darker fruit flavors. ($14)

Turkey Shepards Pie Ingredients:

If using leftover or prepared turkey: 2 lbs roasted meat (white and dark)
If cooking turkey: half a boneless turkey breast (2 lbs)
6 russet potatoes
1 bag frozen peas
2 carrots
1/2 yellow onion
2 cups low-sodium chicken stock
2 cups red wine
1 cup sour cream
1/2 cup light cream
1/4 cup worcestire sauce

2 tbsp butter
2 tbsp olive oil
2 tbsp flour
1 tbsp dried thyme
1 tbsp paprika
reserved drippings from turkey

Turkey Shepards Pie Cooking Instructions:

If cooking turkey from scratch, start with step 1, or skip to 2 if using leftover or pre-cooked turkey.

1.) Preheat oven to 325 degrees. Roast turkey for 50 - 60 minutes, until a meat thermometer reads 175 - 180 degrees. Remove and let cool.

2.) Peel and halve potatoes. Fill a large pot halfway with water, add potatoes and boil over medium-high heat for 15 minutes. Drain.

3.) Mash potatoes and mix sour cream, cream and salt and pepper to taste. Reserve.

4.) Roughly chop turkey meat into large chunks. Dice onion and carrots. Heat peas according to instructions.

5.) In a large pan, heat olive oil over medium-high heat. Add onion and carrots and cook 3-5 minutes.

6.) Add turkey meat, peas, and thyme to pan, and cook for 2-3 minutes. Stir in red wine and cook down another 5 minutes. Season with salt and pepper to taste.

7.) In a small pot, add butter and flour over medium heat. Cook, stirring frequently to combine well into a roux for 3-5 minutes, or until mixture turns light brown. Add turkey drippings, stock and worcestire sauce to roux and cook down for 5 minutes.

8.) In a large baking pan, spread turkey mixture on bottom evenly. Pour gravy over turkey mixture, then spread mashed potatoes on top. Sprinkle paprika over top of potatoes.

9.) Put pan into preheated 425 degree oven for 15 minutes. Reduce temperature to 375 degrees and cook another 15 minutes. Remove and serve immediately!

Next recipe:
Curried Cauliflower with Chickpeas & Potatoes


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