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Turkey Shepards Pie

Turkey Shepards Pie


  • 3 Tbsp. unsalted butter, 1 Tbsp. melted
  • 1 medium onion, finely chopped
  • 1 medium celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 4 cups diced turkey meat
  • 1 cup turkey gravy
  • 1 Tbsp. chopped flat-leaf parsley
  • 2 tsp. chopped sage
  • 1 tsp. chopped rosemary
  • 1 tsp. chopped thyme
  • Salt and freshly ground pepper
  • 2 cups mashed potatoes
  • 1 cup mashed sweet potatoes
  • 2 Tbsp. minced chives
  • 1 large egg, beaten


  • Melt 2 Tbsp. of the butter in a large skillet.
  • Add the onion, celery and carrot and cook over low heat until softened, about 12 minutes.
  • Add the turkey and cook, stirring, until heated through. Add the gravy and cook until bubbling.
  • Remove from the heat, stir in the parsley, sage, rosemary and thyme – season with salt and pepper.
  • Transfer the filling to a 9-by-12-inch baking dish and let cool.
  • Preheat oven to 400°. In a bowl, blend the mashed white and sweet potatoes with the chives.
  • Season the mashed potatoes with salt and pepper and beat in the egg.
  • Spread the potatoes over the filling and brush the top with the melted butter.
  • Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling.
  • Let the pie stand for about 10 minutes before serving.