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Turkey Shepard’s Pie

Turkey Shepard’s Pie

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yields: 6

Ingredients:
  • 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​​
Directions:
  1. Preheat oven to 350°F; grease a 2-½ quart casserole dish. Set aside.
  2. 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.
  3. Add mixed vegetables and gravy to the pan and cook, stirring until mixture is steaming.​
  4. 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.
  5. 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.​
  6. 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.​
  7. Use a teaspoon to make small shallow depressions across the potatoes. Melt the remaining 2 tablespoons of butter and drizzle over top the potatoes.
  8. Bake for 30 minutes. Use a large spoon to serve; don’t forget the extra gravy!​