Topped with mashed potatoes, this easy-to-make dish is a fresh way to use Thanksgiving leftovers. A Brit would argue this dish is incorrectly named — in England, the filling in shepherd's pie is lamb (hence the "shepherd"); it's cottage pie when made with beef. Who knows what it's called when you use turkey? Even though the nostalgic pleasure of comfort food is somewhat lost on a person who was still gumming baby food, like, 10 seconds ago, kids will love this meal.
Hands-On Time: 10 minutes
Ready In: 55 minutes
Yield: 4-6 servings
2 cups cooked turkey, chopped into bite-size pieces
2 cups cooked vegetables, also cut into bite-size pieces (leftover carrots and celery that roasted with the bird, leftover peas and green beans, even a bit of corn from a freezer bag)
2 cups leftover (or store-bought) gravy
Salt and pepper to taste
4 cups leftover mashed potatoes
2 tablespoons butter, cut into bits
- Heat the oven to 400 degrees. Measure out turkey, veggies, and gravy, then let your kids dump it all into a deep 2 1/2- to 3-quart baking dish and stir together with salt and pepper to taste.
- Spoon mashed potatoes over the top, making tine marks with a fork if you want, and dot with butter. Bake until filling is bubbling and potatoes are browned, about 45 minutes.