Thankful Shepherd's Pie
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Butter1 small
Yellow Onion (diced)2 cloves
Garlic (minced)1 tsp
Kosher Salt1 cup
Gravy (plus 1/4 cup)3 cups
Turkey (diced)1 cup
Carrot (glazed, chopped)1 cup
Pea (fresh or frozen)1 tsp
Parsley (chopped fresh)1 tsp
Thyme (chopped fresh)1 tsp
Oregano (chopped fresh)2 cups
Mashed Potatoes1 cup
Freshly Grated ParmesanDirections:
1
Watch how to make this recipe
2
Place a rack on the top of the oven and preheat to 450 degrees F
3
Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges
4
Bake the crust until golden, about 10 minutes
5
Heat the butter in a large saucepan over medium heat
6
Cook the onions, stirring occasionally until they are softened, about 5 minutes
7
Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute
8
Stir in 1 cup of the gravy and the milk, and bring to a boil
9
Reduce the heat and simmer until thickened, about 5 minutes
10
Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy
11
Simmer until the mixture is warmed through, about 5 minutes
12
Pour the mixture into the pie shell
13
Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust
14
Cover the potatoes with the cheese
15
Bake the pie until the top is golden, 25 to 30 minutes
16
To serve, cut into slices and drizzle with gravy