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Leftover Turkey Shepherd’s Pie

If you're running out of ideas of how to use up all that delicious leftover turkey from Thanksgiving, our good friend and culinary genius Chef Uno shared her recipe for a delicious Turkey Shepherd's Pie. Think chicken pot pie, but with leftover mashed potatoes as the topping.

Sounds delicious, right? Watch how Chef Uno whips up the dish in the video above and check out her recipe below.

If you make this, take a photo and share it using #ChefUno! Keep up with Chef Uno on Facebook, Twitter, or even better, go visit her restaurant Chino Chinatown.

Leftover Turkey Shepherd's Pie

4 cups mashed potatoes
1 cup shredded cheddar8 tablespoons butter (1 stick)
1/2 cup flour
4 cups chicken stock
1 teaspoon chopped garlic
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup corn
1/2 cup green beans (can be substituted with peas)
1 cup sliced mushrooms
1/2 cup chopped parsley
4 cups turkey (chopped or shredded)
1 teaspoon salt
1/2 teaspoon pepper

6 5" aluminum pot pie pans

Directions:

Pre-heat oven to 400 degrees.

Heat a stock pot to medium high heat and add 6 tablespoons of butter until melted then add flour. Cook for 2-3 minutes until flour is absorbed and becomes a pale yellow color. Slowly whisk in chicken stock and allow gravy to thicken, 2-3 minutes. Season with salt and pepper and turn off heat until ready to combine with remaining ingredients.

Heat saute pan to medium high heat, add 2 tablespoons of butter, onions, garlic, carrots and saute for 3 minutes or until carrots have softened. Add corn, green beans, parsley and turkey until well combined.

Add turkey mixture to gravy.

In a bowl, combine cheese with mashed potatoes.

Spray pans with vegetable spray. Evenly divide the turkey mixture into pans then top with 3/4 cup of mashed potatoes and spread evenly to cover the top. At this point it can be refrigerated or frozen until ready to serve.

Bake in oven for 30 minutes or until the potato becomes a golden brown. Serve warmed.

Make, share, repeat.
Chef Uno