Turkey Hash or Turkey Shepherd's Pie
Ready In: 45 mins
Serves: 4-6
Ingredients
- 4 tablespoons butter, divided
- 1⁄2 large onion, diced (1 1/2 cups)
- 2 carrots, diced small (1/3 to 1/2 cup)
- 2 stalks celery, diced small
- 4 tablespoons fresh parsley, finely chopped, divided
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 2 1⁄2-3 cups shredded leftover turkey
- 1⁄2 cup leftover gravy, divided
- 1⁄2-1 cup chicken stock
- 2 cups leftover mashed potatoes
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Heat a large skillet over medium heat, and melt 1 tablespoon of the butter.
- Add the onions, carrots and celery.
- Saute until the onions are translucent, 5 to 7 minutes.
- Add half the parsley and the salt and pepper, and cook another minute.
- Add the turkey and stir.
- Stir in the gravy, then 1/4 cup of the broth.
- Bring to a boil; reduce heat; simmer until thickened a bit, about five minutes.
- Add broth as needed to achieve a thin, stewy sauce.
- Melt the remaining butter in a saucepan and stir in mashed potatoes, stirring until warm.
- Scoop turkey mixture into individual tins or an 8x10 pan.
- Spread the mashed potatoes over the top.
- Bake 20 minutes or until golden.
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