single serving turkey shepherd's pies
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.
portlandpiper – Mon, 2009 – 11 – 30 14:30
Actually, I measured after chopping everything up. When it looked like the right amount on the cutting board to fill my cassarole dishes I filled the measuring cups with the ingredients and 1/3 and 2/3 was closer than 1/2 and 3/4. (I do not have the 2/3 cup measure - I just filled the 1/3 cup measure twice.)
portlandpiper – Tue, 2009 – 12 – 01 09:27
Giving those rare 1/3 and 2/3 measuring cups a workout?
I hadn't thought of attempting a turkeyherd's pie with some of the leftovers, good idea. If I didn't have leftover pan gravy, I'd be really tempted to make a somewhat thin arrowroot gravy with 2/3 turkey and 1/3 beef stock for this. It would give it a little more of the deep, rich tones of the beef without overpowering the fowl.