After the big meal, turkey sandwiches, turkey soup it’s time to make a turkey or Shepherds pie (turkey shepherd??). I always assume everyone makes a turkey pie with Thanksgiving leftovers but just in case I’ll show you my method. I love everything blended together and baked in a leftover pie shell. This is a purchased pastry shell but if you’re making lots of pies, save enough dough for one more bottom shell. Assembly goes like this:
Lay turkey pieces on bottom of unbaked pie shell. Add a layer of stuffing
Use about two cups, combined of frozen peas, chopped carrots and celery. Dump over the stuffing layer and spread around
Pour warmed gravy over top
Spread warmed mashed potatoes until covered to edges. Brush potato ‘crust’ with butter and bake at 350 for about an hour or until crust is lightly browned. Serve with cranberry sauce.
Note: I would have added the candied yams to my layers but knew I’d never get away with it around here.