Thanksgiving dinner's done. Now it's time for leftovers -- or Shepherd's Pie, the Thanksgiving edition.
You can assemble this as you clean up or later on, after you've had a day or so to recover.
Ingredients
- 2 cups diced turkey
- 2 cups stuffing or mashed potatoes
- 1 cup diced carrots*
- 1 cup chopped broccoli*
- 1 cup grated cheese**
- 1/2 cup gravy
- 1/2 cup soup***/broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- cranberry sauce, if available
- *Can you say crudites platter? Any other veg from the dinner would also work or even frozen peas.
- **That's right, not even the cheese board is safe with the recipe. I used Trade Joe's 1000 Day Gouda.
- ***I used our leftover Butternut Squash soup but chicken broth would also work.
3-4 servings
Directions
Preheat oven to 400.
In a 1.5 liter casserole dish, combine all ingredients except the stuffing/potatoes. Mix well then smooth out the layer.
Add the stuffing/potatoes on tops and spread smooth.
Top with cheese.
Bake until bubbling and brown -- about 30 minutes. Broil the last few minutes to brown, if necessary.
Serve with cranberry sauce.
45 minutes
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Comments
* With all the spare time you have, you could have shelled all the pea pods from the crudites platter as well. :-) I think that, overall, this recipe could win an award for using the most leftovers in a single dish.