Canned Turkey Shepherd's Pie
This easy canned turkey shepherd's pie folds a pantry can of turkey and its juices into seasoned vegetables, tops it with mashed potatoes and shredded cheese, and broils it golden.
Ingredients
- 1 can 14.5 oz turkey, with its juices
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cups frozen mixed vegetables peas, corn, carrots, green beans
- ½ teaspoon poultry seasoning or dried thyme
- 1 teaspoon Worcestershire sauce optional
- Salt and pepper to taste
- 1 tablespoon all-purpose flour optional, to thicken
- 3 cups mashed potatoes homemade, leftover, or instant
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. In a skillet, heat the 1 tablespoon butter and 1 tablespoon olive oil and saute the diced onion until soft, about 3 minutes. Add the 2 cups frozen vegetables and cook 3 to 4 minutes.
- Pour in the whole can of turkey with its juices, then add the ½ teaspoon poultry seasoning, 1 teaspoon Worcestershire, and salt and pepper. Stir to combine; the turkey juices moisten the vegetables, so no extra broth is needed. For a thicker filling, sprinkle in the 1 tablespoon flour and stir 1 minute.
- Spread the filling in a baking dish and top with the 3 cups mashed potatoes, sealing them to the edges.
- Sprinkle the 1 cup shredded cheddar over the potatoes.
- Bake for 20 to 25 minutes, until bubbly, then broil (optional) 2 to 3 minutes until the cheese is golden and bubbly. Let rest a few minutes before serving.
Tip: Use the turkey juices instead of broth so the filling stays saucy, and broil the top so the cheese turns golden and crisp.
Notes
Make ahead Assemble, cover, and refrigerate up to a day, then bake, adding a few minutes from cold.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze baked or unbaked for up to 2 months; thaw overnight before baking or reheating.
Reheat in a 350°F oven or air fryer until hot and the cheese re-crisps.
Holiday twist Stir a spoonful of cranberry sauce into the filling, or use leftover stuffing in the topping
Nutrition
Calories: 235kcalCarbohydrates: 26gProtein: 9gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 29mgSodium: 230mgPotassium: 354mgFiber: 2gSugar: 1gVitamin A: 251IUVitamin C: 24mgCalcium: 143mgIron: 1mg
Subscribe to my YouTubeCheck out YouTube Channel for more recipe videos
Folow me on InstargamMade this recipe? Tag and follow me on Instagram .
