Thanksgiving-Leftovers Shepherd's Pie

Next-day leftovers can be enjoyed all at once when combined in a delicious take on shepherd's pie. To bake individual pies, use six ten-ounce ramekins, and reduce cooking time twenty to thirty minutes.

  • Servings: 6
Thanksgiving-Leftovers Shepherd's Pie

Source: Martha Stewart Living, November 2003

Ingredients

  • 3 cups cooked stuffing
  • 1 cup cranberry sauce, plus more for topping (optional)
  • 1 pound sliced cooked Roast Turkey With Sage
  • 10 ounces glazed carrots, (or another leftover vegetable)
  • 4 to 6 tablespoons gravy
  • 3 to 4 cups mashed potatoes

Directions

  1. Preheat oven to 350 degrees. In a 9- to 10-inch pie plate, mound stuffing on bottom; layer with cranberry sauce, turkey, and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish. Top with more cranberry sauce, if desired.

  2. Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly.

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