Shepherd’s Pie Recipe With Leftover Turkey

🧂 Ingredients

• 350 g leftover turkey
• 650 g white potatoes

  washed
• ½ cup turkey broth

  or any other broth
• Salt

  season to taste
• Black pepper

  season to taste
• ½ tsp dried Oregano
• 1 carrot
• 1 onion
• 2 garlic cloves
• 30 g butter

  melted
• 2 tbsp grated cheese
• 4 tbsp cooking oil

Instructions

• 1 Wash the potatoes, then boil the potatoes in a pot covered with water over high
  heat. Bring to boil, until potatoes turned soft when pierced with fork. Takes
  about 20-30 minutes.
• 2 Peel off potato skin (just pinch it and it'll go off easily). Add melted butter,
  and season with salt and black pepper.
• 3 Mash the potatoes and mix well with seasoning. Set aside.
• 4 Wash and dice carrots into small pieces. Peel and dice onion into small pieces.
  Peel and mince the garlic. Dice the turkey into small pieces.
• 5 Heat cooking oil in a non-stick pan over medium heat. Sauté onions, garlic, and
  carrots until onions caramelised and carrots softened. 
• 6 Add turkey to the pan and cook with vegetables for about 1-2 minutes. 
• 7 Add 1/2 cup broth and mix well with the vegetables and turkey for about 1
  minute.
• 8 Add dried Oregano, season with salt and black pepper.
• 9 Let it simmer uncovered for about 2-3 minutes, add more broth if necessary to
  prevent meat from drying out.
• 10 Add the cooked turkey and vegetables into a baking dish and spread evenly.
  Spread the mashed potatoes evenly on top. Optional: make the mashed potato
  prettier with a pastry nozzle.
• 11 Sprinkle a handful of shredded cheese all over.
• 12 Bake in pre-heat oven at 180 degree Celsius for about 30 minutes or until the
  mashed potato turns golden.
• 13 Cool for 15 minutes before serving.

Nutrition Info