Leftover Turkey Shepherd's Pie
15Prep Time Minutes
35Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
1-1/2 cups frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
3 cups chopped cooked turkey
1 can (6 oz each) Hunt's® Tomato Paste-No Salt Added
1 tablespoon Worcestershire sauce
1-1/3 cups reduced-sodium chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 cups leftover mashed potatoes, warmed
|% Daily Value|
|Total Fat||6 g||9%|
|Saturated Fat||2 g||9%|
|Dietary Fiber||3 g||14%|
|Vitamin C||8 mg||13%|
|Vitamin A||395 iu||8%|
Preheat oven to 375°F. Spray 9-inch deep-dish pie plate with cooking spray.
Spray large skillet with cooking spray; heat over medium-high heat. Add vegetables; cook 3 to 5 minutes or until vegetables soften and brown lightly. Add turkey; cook 2 minutes more or until hot.
Add tomato paste, Worcestershire sauce, broth, garlic powder and pepper; stir to combine. Reduce heat and simmer 5 minutes; transfer mixture to pie plate. Spread potatoes over top of turkey mixture. Bake 10 to 15 minutes or until hot and bubbly.
An 8x8-inch baking dish may be used in place of a deep dish pie plate.