Leftover Turkey Shepherd’s Pie With Cheesy Mashed Potatoes (and a Secret Ingredient!)

by Marc Murphy 11:11 AM, November 17, 2017

Rachael Ray Show

Aired November 20, 2017

Serves 8 to 10

1 cup cheese puffs
3/4 cup shredded cheese or 6 ounce block of cheese (use what was leftover from your cheese plate)
Leftover turkey (the dark meat), diced
Leftover stuffing
Leftover gravy
Leftover mashed potatoes


Preheat the oven to 350°. Pulse together the cheese puffs and cheese until finely ground; reserve 1/4 of this mixture and puree the rest with the leftover mashed potatoes.

In a large ovenproof casserole dish, layer in the turkey, stuffing and a bit of the gravy (just enough to make it moist but not overly soggy). Top the shepherd’s pie with a thick, even layer of the cheesy mashed potatoes; sprinkle with the reserved cheese puff/cheese mixture and bake until bubbly and golden brown on top, about 30 minutes.

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