10 minutes hands on time makes this Thanksgiving Leftovers Turkey Shepherd's Pie a no brainer. And it's delicious to boot!
- 2 1/2 Cups Cooked turkey
- 1 1/2 Cups Cooked green beans or other cooked vegetables
- 1 1/2 Cups Frozen vegetables if you don't have enough leftovers
- 3 Cups Cooked riced cauliflower or mashed potatoes or stuffing
- 1 Cup Cheddar cheese shredded
- 2 Cups Gravy optional
- 2 Cups Orange cranberry sauce optional
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Preheat oven to 400 degrees.
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Mix cooked turkey and vegetables. If you have gravy mix this in too. Top with leftover cooked riced cauliflower, mashed potatoes or stuffing. Top with cheddar cheese or cheese of your choice.
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Cook, uncovered for 20-30 minutes or until heated through. If you have cranberry sauce lovers then top the shepherd's pie with the cranberry sauce, otherwise serve the sauce in a dish for diners to garnish with later.
These quantities are only for reference, use whatever you have on hand.
If you find you don't have enough leftovers then substitute with what you have on hand.
Not enough vegetables? Use frozen vegetables, you don't even need to cook them, just separate so you are not adding a huge "chunk".
Not enough cauliflower, mashed potatoes or stuffing? You can leave all of these off and then you'll have a casserole instead of shepherd's pie. Or use frozen mashed potatoes from the grocery store.