I don’t know about you, but I absolutely LOVE leftovers! Just kidding. But they can be pretty good when I can disguise them so that you can’t tell you had them the night before. That is how this recipe came about. The first time I made it was the day after Thanksgiving when I had leftover turkey, gravy, and mashed potatoes, and I had already had them for three meals in a row. I really wanted something different but didn’t want the turkey to go to waste. Then this last week I made a roast in the slow cooker and had leftovers so I just modified the recipe a bit. My family loved it, and so did I!
I call it Shepherd’s Pot Pie because it is sort of a cross between a classic shepherd’s pie and a pot pie, but is easier to make than either one. I think I like the beef version better, and I haven’t actually tried it with chicken but I’m sure it would turn out just as good as the turkey version.
Shepherd’s Pot Pie
1 Marie Callendar’s frozen deep dish pie crust
1 1/2 cups chopped cooked meat (turkey, chicken, or beef)
1 cup gravy
1 tbsp chopped onion
2/3 to 1 cups frozen peas
1 1/2 to 2 cups mashed potatoes
Salt and pepper to taste
Preheat oven to 375°. Layer meat, onion, and peas in frozen pie crust. Heat gravy in the microwave for 1 minute so it pours easier, then pour it over the peas and meat. Mix mashed potatoes, the egg, and salt and pepper. Spread the potato mixture over the top of the pie all the way to the edge. Place the pie on a cookie sheet and place it on the center rack of the oven. Bake for 45 minutes or until browned on top. Let set for 5 minutes before serving.
Note regarding leftovers: Both times I’ve made this I’ve used leftover meat and gravy, but I am keeping in mind that this could be made with canned turkey or chicken, and canned gravy as well, if I’m ever really in the mood for a Shepherd’s Pot Pie and have leftover mashed potatoes. I know you can buy pre-made mashed potatoes, too, but I really prefer my own homemade mashed potatoes.