This recipe is great any time, but it’s especially ideal when you have leftover Thanksgiving turkey. My mom has been making this shepherd’s pie for years, and it’s the only recipe I use. If you don’t have turkey, feel free to substitute shredded chicken, or use ground beef or ground turkey. You can also use just about any vegetables you want, fresh or frozen. It’s a good way to use up bits of veggies you may have in your fridge or freezer such as onions, mushrooms, or diced peppers. Just throw ’em in. This recipe is versatile!
This shepherd’s pie also freezes well. Place it in a metal or aluminum casserole dish, cover with foil, and label with the name of the casserole and the date. Then you have an easy meal for later; all you have to do is remove it from the freezer, thaw, and bake according to directions.
This is a good meal to take to new parents or people who are recovering from surgery or have other health issues. Because it freezes easily, you also may want to keep one of these in your freezer so you have a quick meal ready to take to a family in need.
Turkey Shepherd’s Pie
1/4 cup butter
1/4 cup flour
1 envelope onion soup mix
2 cups water
2 cups diced or shredded turkey or chicken
1 package (10 ounces) frozen mixed vegetables, thawed (or use fresh veggies if you prefer)
1 1/4 cups shredded cheese (cheddar, Swiss, or any type you prefer)
1/8 tsp. pepper
5 cups hot mashed potatoes
Preheat oven to 375 degrees.
In a saucepan, melt buttrer and cook flour over medium-low heat, stirring constantly for about 5 minutes or until golden. Stir in the onion soup mix and water. Bring to a boil, and simmer 15 minutes or until thickened. Stir in turkey or chicken, vegetables, 1 cup cheese, and pepper. Turn into a lightly greased 2-quart casserole dish. Top with hot potatoes and the remaining cheese. Bake for 30 minutes or until bubbling.