single serving turkey shepherd's pies

Submitted by portlandpiper on Mon, 2009-11-30 14:30.
I made a large quantity of sweet potato soufle and garlic mashed potato for Thanksgiving this year with this dish in mind for leftovers. I made it in individual serving cassarole dishes but it could easily be done in a large baking dish like a more traditional shepherd's pie.

Be sure to use broiler safe baking dishes if you want to use the broiler to crisp the potato crust on top of the dish.

Servings:
1 pie per person
Preparation Time:
30 to 45 minutes
Tools
  • cutting board & knife
  • covered sauce pan
  • slotted spoon
  • cassarole dishes
  • baking sheet

Ingredients

  • For each person prepare
  • 1/3 cup cooked turkey
  • 2/3 cup cooked mixed vegetables
  • 1/3 cup cooked stuffing
  • 1/2 cup turkey gravy
  • 1 cup mashed potato
Cooking Instructions
  • Pre-heat the oven to 350F.
  • Chop or cube the turkey, vegetables and stuffing so that all of the pieces are about the same size.
  • Heat the turkey, vegetables and gravy on the stove in a covered sauce pan over medium heat until the gravy starts to bubble.
  • Stir in the stuffing. Heat through. Taste and adjust seasoning if needed.
  • Spoon equal amounts into the individual cassarole dishes. Cover each dish with a layer of mashed potato.
  • Place the filled and covered cassarole dishes on the baking sheet and bake for 20 to 40 minutes in the top 1/3 of the oven to heat the cassarole dish and start browning the potato layer.
  • If you used broiler safe dishes, you can switch to the broiler after 20 minutes to crisp the potato layer.