Thanksgiving Tip: Leftover Turkey Shepherds Pie

by Rachael Ray Show Staff 4:00 AM, November 24, 2010

Aired November 24, 2010

Serves Serves 4-6

EVOO - Extra Virgin Olive Oil
1 cup assorted chopped vegetables (leftover from crudits plate)
2 cups turkey, pulled
1 cup gravy
1 cup turkey or chicken stock
1 1/2 - 2 cups mashed potatoes or sweet potatoes




Preheat oven to 350F.



Pour gravy and stock in a saucepot over medium-high heat until it comes to a bubble.



Over medium-high heat, heat one turn of the pan EVOO and saut vegetables until softened, about 3-5 minutes. Turn off heat and add turkey and gravy mixture to the vegetables and toss to coat.



Pour pie filling in a casserole and top with potatoes.



Bake 20-25 minutes until golden brown and bubbly.




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