Turkey Pot Pies
Get ready for a comforting dinner with this delicious and hearty Turkey Shepherd's Pie. Layers of savory turkey, flavorful mushrooms, and sweet peas are nestled under a golden blanket of creamy mashed potatoes. This classic dish is a perfect way to use up leftover turkey and warm up your evening with its cozy flavors.
— Constant Cookbook
Ingredients
- 1 tablespoon
- olive oil
- 1 cup
- chopped yellow onion
- 12 ounces
- white mushrooms
- 1 tablespoon
- chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 3 tablespoons
- all-purpose flour
- 1¾ cups
- chicken broth
- 3 cups
- cooked turkey meat
- 1 cup
- frozen peas
- 4 cups
- mashed potatoes
Instructions
- Preheat oven to 400 degrees F, with the rack in the upper third of the oven.
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, mushrooms and thyme to the skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is pale golden, about 2 minutes. Stir in the broth, scraping up any brown bits on the bottom of the skillet, and simmer until thickened, about 4 minutes. Stir in the turkey and peas. Season with salt and pepper.
- Transfer the turkey mixture to a 2-quart baking dish or eight broiler-proof 8-ounce ramekins; set on a rimmed baking sheet. Spread the potatoes over the turkey mixture. Bake until the filling is bubbling and the potatoes are golden in spots, about 20 minutes.
- Turn on the broiler and move the rack to the top position. Broil until the potatoes are evenly golden, about 2 to 3 minutes. Let cool 10 minutes before serving.
Cook Time
45M
Prep Time
PT15M
Yield
8 servings
Nutrition
- Calories: 208 kcal
- Carbohydrate Content: 21 g
- Protein Content: 22 g
- Fat Content: 4 g
- Cholesterol Content: 44 mg
- Sodium Content: 245 mg
- Fiber Content: 4 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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