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