Thankful Shepherd's Pie Recipe

Name: Thankful Shepherd's Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 9-inch refrigerated pie crust; 1 tablespoon butter; 1 small yellow onion, diced; 2 cloves garlic, minced; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 cup gravy, plus 1/4 cup warmed for drizzling; 1 cup whole milk, at room temperature; 3 cups diced turkey; 1 cup glazed carrots, chopped; 1/2 cup fresh or frozen corn kernels; 1/2 cup fresh or frozen peas; 1 teaspoon chopped fresh parsley; 1 teaspoon chopped fresh thyme; 1/2 teaspoon chopped fresh oregano; 2 cups mashed potatoes; 1/4 cup freshly grated Parmesan

Servings: persons

One 9-inch refrigerated pie crust
1 tablespoon butter
1 small yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup gravy, plus 1/4 cup warmed for drizzling
1 cup whole milk, at room temperature
3 cups diced turkey
1 cup glazed carrots, chopped
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen peas
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
2 cups mashed potatoes
1/4 cup freshly grated Parmesan

1
Place a rack on the top of the oven and preheat to 450 degrees F. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges.
2
Bake the crust until golden, about 10 minutes.
3
Heat the butter in a large saucepan over medium heat.
4
Cook the onions, stirring occasionally until they are softened, about 5 minutes.
5
Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute.
6
Stir in 1 cup of the gravy and the milk, and bring to a boil.
7
Reduce the heat and simmer until thickened, about 5 minutes.
8
Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy.
9
Simmer until the mixture is warmed through, about 5 minutes.
10
Pour the mixture into the pie shell.
11
Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust.
12
Cover the potatoes with the cheese.
13
Bake the pie until the top is golden, 25 to 30 minutes.
14
To serve, cut into slices and drizzle with gravy.

608

kcal

Calories

Fat

Carbs

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 17 ingredients. The key ingredients include: One 9-inch refrigerated pie crust, 1 tablespoon butter, 1 small yellow onion, diced, 2 cloves garlic, minced, and more.

Yes, Thankful 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.

Thankful Shepherd's Pie

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