Turkey Shepards Pie by Tiffany
Have you got your stretchy pants out yet or how about those elastic waisted 90’s nylon windbreaker outfits?! I have, my stretchy pants! I’m scared for life after seeing me in pictures wearing the nylon windbreaker outfits worn with a turtle neck. You know the ones I speak of right? The multi-colored ones. Yeah. those. lol 😉 I’ve had a slight problem mackin’ on the pies, nuff’ said. We are still working on using up the leftovers at my place. Here’s one of my very favorite ways to use up my Thanksgiving leftovers. All that’s really required of this recipe is whipping up the delicious biscuit layer that tops this pie, everything else is in the fridge. I kid you not, the biscuit topping is fabulous. I adapted it long ago to top the majority of my casserole dishes. It’s not a thick biscuit layer like some would think. It’s a thin layer that’s just perfect. Enjoy!
- 3 cups cooked turkey or chicken, cubed
- 1 (16 oz.) bag frozen mixed vegetables
- 1 1/3 cups turkey or chicken gravy, heated
- 3 cups mashed potatoes
- 1 1/2 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup salted butter, melted
- 1 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1 tablespoon dried chives
- Preheat oven to 350 degrees F.
- In a 3 quart baking dish mix turkey and frozen vegetables. Heat leftover gravy. Pour gravy over turkey and vegetables; stir. Spread mashed potatoes over turkey mixture.
- In a medium bowl, combine flour, baking powder, melted butter and milk; whisk until smooth. Stir in cheese and dried chives.
- Spread biscuit layer over turkey mixture. Bake in a preheated 350 degree F. oven for 45-55 minutes or until top is lightly brown on the sides. Remove from oven, let set five minutes. Serve.
Original Biscuit topping recipe by: Food.com
Adapted Biscuit recipe by: Tiffany