Leftover Turkey and Leek Shepherd's Pie Recipe

Name: Leftover Turkey and Leek Shepherd's Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 teaspoons canola oil or olive oil, or any vegetable oil; 2 large leeks white and light green parts only, well washed and thinly sliced; 123 cups carrots thinly sliced; 4 cloves garlic minced, or to taste; ⅓ cup white wine dry; 3 tablespoons flour, all-purpose; 2 teaspoons sage freshly chopped or 1/2 teaspoon dried, rubbed; 2 cups chicken broth, low salt or vegetable broth; 2 cups turkey cooked and diced or shredded, or chicken; 1 cup peas, frozen; 1 x salt and black pepper to taste; 2 pounds potatoes preferably yukon gold, peeled and cut into chunks; 1/2 cup buttermilk nonfat, up to 3/4 cup; 1 x salt and black pepper to taste; 1 large eggs lightly beaten; 1/2 tablespoon olive oil

Servings: persons

2 1/4 teaspoons canola oil or olive oil, or any vegetable oil
2 large leeks white and light green parts only, well washed and thinly sliced
123 cups carrots thinly sliced
4 cloves garlic minced, or to taste
⅓ cup white wine dry
3 tablespoons flour, all-purpose
2 teaspoons sage freshly chopped or 1/2 teaspoon dried, rubbed
2 cups chicken broth, low salt or vegetable broth
2 cups turkey cooked and diced or shredded, or chicken
1 cup peas, frozen
1 x salt and black pepper to taste
2 pounds potatoes preferably yukon gold, peeled and cut into chunks
1/2 cup buttermilk nonfat, up to 3/4 cup
1 x salt and black pepper to taste
1 large eggs lightly beaten
1/2 tablespoon olive oil

1
For the filling:
2
Preheat oven to 425F.
3
Add 2 1/4 teaspoons of oil in a large skillet or Dutch oven over medium heat.
4
Add leeks and carrots and cook, stirring, until the leeks soften, 6 to 8 minutes.
5
Stir in garlic and cook, stirring, 1 minute more.
6
Add wine and stir until most of the liquid has evaporated.
7
Stir in flour and sage and cook, stirring frequently, until the flour begins to change into light brown, 1 to 3 minutes.
8
Add broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots just start tender, 4 to 6 minutes.
9
Stir in turkey and peas and season to taste with salt and pepper.
10
Remove from heat and transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.
11
For the mashed potatoes:
12
Put potatoes in a large saucepan covered with cold water.
13
Bring to a boil over medium heat.
14
Cook, partially covered, until the potatoes are tender, 9 to 11 minutes.
15
Drain well and return the potatoes to the pan.
16
Cover and shake the pan over low heat to dry the potatoes slightly, 1 to 2 minutes.
17
Remove from the heat.
18
Mash the potatoes with a potato masher, fork or whip with an electric mixer, adding enough buttermilk to make a smooth puree.
19
Season with salt and pepper.
20
Mix in egg and 1/2 tablespoon oil.
21
Spread the potatoes evenly on top of the turkey mixture.
22
With the back of a spoon, make decorative swirls.
23
Arrange the baking dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, 28 to 30 minutes.
24
Cool for about 5 minutes.
25
Serve warm.

3987

kcal

Calories

Fat

798

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/4 teaspoons canola oil or olive oil, or any vegetable oil, 2 large leeks white and light green parts only, well washed and thinly sliced, 123 cups carrots thinly sliced, 4 cloves garlic minced, or to taste, and more.

Yes, Leftover Turkey and Leek Shepherd's Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Leftover Turkey and Leek Shepherd's Pie

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