Leftover Turkey Shepherd's Pie
Minutes Prep time: 15
Minutes Total time: 35
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 35
Servings: 6
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 48 mg | 5% |
Carbohydrate | 24 g | 8% |
Cholesterol | 75 mg | 25% |
Total Fat | 5 g | 8% |
Iron | 3 mg | 14% |
Calories | 245 kcal | 12% |
Sodium | 726 mg | 30% |
Protein | 25 g | 51% |
Saturated Fat | 1 g | 7% |
Sugars | 6 g | 1% |
Vitamin C | 8 mg | 13% |
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.
Leftover Turkey Shepherd's Pie