Shepherd’s Pie tastes even better the next day

I make Shepherd’s Pie all the time in this house, it’s one of my recipes on constant rotation. I tend to make it more often in the cooler months, which makes a lot of sense.

This is one of those recipes that I change every time I make it. I use whatever meat I have on hand, a sauteed vegetable mix that will pair well with the meat, and mashed potatoes (sometimes mixed with steamed and mashed cauliflower) on top.

It’s a great thing to cook, since I can always double the recipe and freeze one pan if I know my life is looking pretty busy in the near future.


Turkey Shepherd’s Pie

  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • green beans, chopped
  • 1/2 sweet onion, diced
  • 2 potatoes, roughly chopped
  • 1 small head cauliflower, roughly chopped
  • 1/2 cup shredded cheese (I used sharp cheddar)
  • 1 egg
  • 1 tsp minced garlic (the dehydrated kind)
  • herb mix of your choice (I used basil, oregano, and a pinch of rosemary)
  • 1 cup of turkey gravy (I used homemade)
  • 1 lb of cooked turkey, cubed

Sautée the carrots and celery for a few minutes, then add the onion and cook for a few more minutes. Steam the green beans (I used a package that you can poke with a fork and steam in the microwave) and once cooked, add to the veggie mixture in your sautée pan. Add the herb mixture of your choice, along with salt and pepper. Once everything is mixed together and cooked well, remove from heat.

While you’re working on that, toss your chopped potatoes and cauliflower in a pot, cover with water, add a little bit of salt, and boil. You’ll know they’re done once you stick a fork in them and it goes in pretty easily.

Drain, then mash the potatoes and cauliflower together. Add your shredded cheese, egg, minced garlic, and the herb mix of your choice, along with salt and pepper.

Add the cubed turkey and gravy to the vegetable mix and stir. Then, pour the mixture into a baking pan (I used my vintage 8-in. x 11-in. 3-quart Pyrex baking dish). Pour the potato mixture on top of the meat mixture. Sprinkle the top of the potato mixture with some pepper, basil, and oregano.

Bake at 350 degrees Fahrenheit for about 30 minutes, or until the top is golden brown. If the top is not brown within 30 minutes, you can also broil it until it gets to the color you want. Enjoy!


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