Leftover Turkey Shepherds Pie
Simple recipe of leftover turkey, mashed potatoes, green beans, carrots, and mushrooms, with a delectable curry-cumin cream-based gravy.
- 1 tbsp olive oil extra virgin
- 1 cup carrots sliced
- 1/2 cup onion chopped
- 1 tbsp garlic minced
- 1/4 cup flour
- 1 1/2 cups milk split into 1 1/4 cup and 1/4 cup
- tbsp mustard Dijon
- 1 tsp lemon juice
- 1/2 tsp cumin
- 1/4 tsp curry
- 1 tsp rosemary dried
- 1/4 tsp pepper
- 2 cups turkey chopped
- 2 cups green beans cut, canned
- 1/2 cup mushrooms sliced
- 3 cups mashed potatoes
- 1/3 cup Parmesan cheese shredded
- 1/4 tsp paprika smoked
Preheat oven to 350°F.
Heat olive oil in a large pan over medium heat.
Chop onion, carrot, and mince garlic. Add to frying pan. Cook and stir for 3-5 minutes.
Sprinkle flour over vegetables. Stir until coated.
Whisk in milk, Dijon mustard, lemon juice, and spices. Stir until a cream sauce forms. Add turkey , green beans, and mushrooms.
Spray baking dish with cooking spray. Add turkey mixture.
If using leftover mashed potatoes, heat in a pan and stir in 1/4 cup milk to make them a spreadable consistency. Spread mashed potatoes over the turkey mixture, pressing potatoes to edge of pan to seal. Spread shredded cheese over top of the potatoes. Sprinkle with smoked paprika.
Place baking dish on the bottom rack of the over. Bake for 30 minutes until bubbling, cheese has melted and brown.
Calories: 206kcal | Carbohydrates: 29g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 153mg | Potassium: 526mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2991IU | Vitamin C: 24mg | Calcium: 134mg | Iron: 1mg