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Leftover roast turkey farmer's pie
For fans of shepher's pie and cottage pie, add turkey farmer's pie to your repertoire of mashed potato-topped meat casserole. It's a great way to recycle leftover roast turkey.
Course
Main Course
Cuisine
British Fusion
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
¼
cup
butter
½
cup
cubed carrot
½
cup
chopped onion
4
cups
cubed roast turkey meat
½
cup
sweet peas
thawed
1
cup
onion gravy
salt
to taste
pepper
to taste
3
cups
mashed potatoes
Instructions
Preheat the oven to 375F.
On the stovetop, melt the butter in a pan.
Saute the carrot and onion for about a minute.
Add the turkey meat and peas to the carrot and onion. Toss thoroughly to coat the turkey meat with butter.
Pour in the gravy. Stir to distribute evenly. Bring to a simmer.
Taste the turkey. You will need to add salt and pepper at this point. How much depends on how well seasoned the turkey and gravy are.
When you're happy with the taste, turn off the heat and transfer the contents of the pan to an ovenproof dish.
Spread the mashed potatoes on top of the duck and vegetables. Lightly rake with a fork (optional).
Bake the leftover roast turkey farmer's pie at 375F for 20 to 30 minutes or until bubbly and the mashed potato topping is lightly browned.