This Thanksgiving-Leftovers Shepherd’s Pie is a lighter, post-holiday twist on the classic dish. By using cooked turkey instead of ground beef, you’ll reduce fat and cholesterol while still enjoying the comforting flavors of this hearty meal. For portion control, bake individual pies in 10-ounce ramekins, making it easy to serve and enjoy!
Thanksgiving-Leftovers Shepherd's Pie
Course: MainCuisine: American4
servings15
minutes25
minutes340
kcalIngredients
2 cups cooked turkey, shredded or diced
2 cups mashed potatoes (leftover or freshly made)
1 cup mixed vegetables (peas, carrots, and corn)
1 small onion, diced
2 garlic cloves, minced
1/2 cup turkey gravy (leftover or homemade)
1 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing for 3-5 minutes until softened.
- Stir in the mixed vegetables, turkey, and thyme, cooking for another 2-3 minutes.
- Add the turkey gravy and mix until everything is well-coated. Season with salt and pepper to taste.
- Divide the turkey mixture into 4 individual 10-ounce ramekins. Spread a layer of mashed potatoes on top of each ramekin, smoothing with a spatula.
- Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the mashed potatoes are golden brown and the filling is bubbling.
- Garnish with fresh parsley and serve hot.
Notes
- Nutritional Information (per serving):
Protein: 25g
Fat: 12g (3g saturated fat)
Carbohydrates: 35g
Fiber: 5g
Sugar: 4g
Sodium: 460mg
This Thanksgiving-Leftovers Shepherd’s Pie is a delicious way to repurpose your holiday leftovers into a healthier, satisfying meal. Baking the pies individually helps with portion control, while the combination of turkey, vegetables, and mashed potatoes creates a comforting, low-fat dish everyone will love.
