Easy Leftover Shepherd's Pie
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45 min
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1 serving
Turn your Thanksgiving leftovers into a delicious twist with this Easy Leftover Shepherd’s Pie, packed with savory turkey, mashed potatoes, and a flavorful blend of veggies all baked to golden perfection.
Ingredients
4 leftover
4 tablespoons
melted butter
3 tablespoons
unsalted butter
1 medium
yellow onion, finely chopped
2 medium
carrots, finely chopped
1 large
stalk celery, finely chopped
3 cloves
garlic, minced
1 teaspoon
thyme leaves
1 cup
frozen peas
4 cups
leftover stuffing
4 cups
leftover mashed potatoes
2 cups
shredded leftover turkey
2 cups
leftover gravy
1 cup
leftover cranberry sauce
salt
and pepper, to tast
Directions
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Step 1
Preheat the oven to 400 degrees. In a large pot over medium heat, melt the butter. Add the onion, carrot, celery, garlic, and thyme. Season with salt and pepper to taste. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
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Step 2
Meanwhile, cube the dinner rolls and toss the with the melted butter. Set aside.
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Step 3
Once the vegetable mixture is softened, add the peas and leftover stuffing and gently mix. Heat the stuffing for 2 minutes.
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Step 4
In a pie pan, spread the mashed potatoes on the bottom. Layer the shredded turkey, gravy, and stuffing mixture on top. Finish with the cubed dinner rolls.
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Step 5
Bake the casserole for about 20 minutes until warmed through. Top with foil if it browns too quickly.
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Step 6
Let it cool slightly before serving. Top with dollops of cranberry sauce.
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Step 7
Enjoy!
