What's for Dinner Tonight? Turkey Shepherd's Pie

After the Thanksgiving holiday we had leftover turkey and I decided I wanted to do something different than hot or cold sandwiches. I went in search of a Shepherd's pie recipe that used turkey and found one by Valerie Bertinelli on the Food Network website. I used turkey cut into bite sized pieces in place of ground turkey (added with the gravy and vegetables), and petite peas in place of the lima beans. The added Worcestershire sauce and hot sauce gives it great flavor. A wonderful way to use the leftovers from your Thanksgiving feast.

Turkey Shepherd's Pie

2 tablespoons vegetable oil 

1 yellow onion, chopped 

1 clove garlic, minced 

2 pounds dark and white meat ground turkey, 85% lean (I used leftover turkey cut into bite sized pieces) 

1 1/2 teaspoons kosher salt 

1 teaspoon paprika 

1/2 teaspoon garlic powder 

1 cup leftover gravy 

1/2 cup frozen corn, thawed 

1/2 cup frozen baby lima beans, thawed (I used petite peas) 

2 tablespoons chopped fresh flat-leaf parsley 

1 tablespoon Worcestershire sauce 

1 teaspoon hot sauce 

4 cups mashed potatoes 

1 cup shredded Monterrey Jack cheese 

2 large eggs, lightly beaten 

• Preheat the oven to 400 degrees F. 

• Heat the vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add the onions and cook until just starting to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground turkey and then sprinkle in the salt, paprika and garlic powder. Cook, breaking up clumps of the turkey with a wooden spoon, until brown, about 6 minutes. Add the gravy, corn, lima beans, parsley, Worcestershire sauce and hot sauce. Reduce the heat to a simmer; simmer for about 3 minutes. 

• While the filling simmers, stir together the potatoes, cheese and eggs in a large bowl, making sure it is thoroughly mixed. Layer the potatoes on top of the filling in the skillet. Bake the shepherd's pie until bubbling and golden brown, 30 to 45 minutes.

Bon Appetit!