Ingredients
Method
- Preheat the oven to 375 degrees Fahrenheit.
- In a medium skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté the onions and carrots, stirring occasionally, until they become tender (approximately 10 minutes). Add garlic and cook for an additional minute.
- Incorporate the flour and stir until it blends completely. Pour in the broth, and continue to cook and stir until the broth thickens.
- Fold in the peas, corn, and turkey, cooking until the everything is heated through. Season with salt and pepper to your liking, and add oregano, thyme. Give it a thorough stir and let it simmer for a couple of minutes to warm everything through.
- Transfer the mixture to an 8x11 rectangular or 8 or 9-inch baking dish, spreading it out evenly.
- Top the mixture with mashed potatoes, using a fork to even them out, and brush with 2 tablespoons of melted butter. Bake for 30 minutes, or until the potatoes are heated through. Serve with a garnish of fresh herbs.
Nutrition
Notes
- To Store. Not sure what to do with leftover shepherd’s pie? Let it come to room temperature and then store it in an airtight container in the fridge for up to 3 days. Alternatively, you can cover the baking dish with aluminum foil or other food wrap and place it in the fridge.
- To Freeze. Frozen shepherd’s pie will keep for up to 3 months. Freeze it in a freezer-safe storage container. Defrost leftovers in the fridge overnight and then reheat in the oven or microwave.
To Store. Not sure what to do with leftover shepherd’s pie? Let it come to room temperature and then store it in an airtight container in the fridge for up to 3 days. Alternatively, you can cover the baking dish with aluminum foil or other food wrap and place it in the fridge. - To Freeze. Frozen shepherd’s pie will keep for up to 3 months. Freeze it in a freezer-safe storage container. Defrost leftovers in the fridge overnight and then reheat in the oven or microwave.