Turkey Shepard’s Pie
Turkey Shepard’s Pie
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yields: 6
- 4 Tbsp Coburn Farms Butter, divided
- 1 large Onion, ½-inch dice
- 1 tsp Marcum Italian Seasoning
- 1/2 tsp Marcum Garlic Powder
- 1/4 tsp Marcum Ground Black Pepper
- 3 cups Pickwell Farms Frozen Mixed Vegetables
- 1 cup Marcum Gravy + extra for serving
- 3 cups Shredded or Diced Fully-Cooked Turkey (remove all bones)
- 3 cups Dish’d Mashed Potatoes, seasoned as desired
- 1/2 cups Coburn Farms Milk
- Preheat oven to 350°F; grease a 2-½ quart casserole dish. Set aside.
- In a large skillet, melt 2 tablespoons butter. Add diced onion and cook for 2 minutes. Season with Italian seasoning, garlic powder and black pepper; continue cooking for an additional 2 minutes, stirring occasionally.
- Add mixed vegetables and gravy to the pan and cook, stirring until mixture is steaming.
- Remove from heat and mix in the turkey. Transfer mixture to the prepared casserole dish and use the back of a spoon to smooth into an even layer.
- Add potatoes and milk to a pot or a large microwavable-safe bowl; mix well. Heat on low until potatoes reach a spreadable consistency. If microwaving, heat in 60-second increments and stir between each until potatoes reach a spreadable consistency.
- Spoon mashed potatoes evenly over top of the turkey filling and use the back of the spoon to spread potatoes to the edges of the casserole dish.
- Use a teaspoon to make small shallow depressions across the potatoes. Melt the remaining 2 tablespoons of butter and drizzle over top the potatoes.
- Bake for 30 minutes. Use a large spoon to serve; don’t forget the extra gravy!