Mashed potato-topped leftover roast turkey farmer’s pie moistened with excess gravy is a lovely way to use scrap meat from your Thanksgiving / Christmas turkey.
The amount of ingredients in the recipe should all read “more or less”. I had to eyeball everything to make sure that nothing went to waste. I can tell you though that the leftover roast turkey farmer’s pie was baked in a bowl 10-inches in diameter and four inches tall. The yield is enough for six generous servings.
Leftover Roast Turkey Farmer’s Pie
For fans of shepher's pie and cottage pie, add turkey farmer's pie to your repertoire of mashed potato-topped meat casserole. It's a great way to recycle leftover roast turkey.
Ingredients
- ¼ cup butter
- ½ cup cubed carrot
- ½ cup chopped onion
- 4 cups cubed roast turkey meat
- ½ cup sweet peas thawed
- 1 cup gravy
- salt to taste
- pepper to taste
- 3 cups mashed potatoes
Instructions
- Preheat the oven to 375F.
- On the stovetop, melt the butter in a pan.
- Saute the carrot and onion for about a minute.
- Add the turkey meat and peas to the carrot and onion. Toss thoroughly to coat the turkey meat with butter.
- Pour in the gravy. Stir to distribute evenly. Bring to a simmer.
- Taste the turkey. You will need to add salt and pepper at this point. How much depends on how well seasoned the turkey and gravy are.
- When you’re happy with the taste, turn off the heat and transfer the contents of the pan to an ovenproof dish.
- Spread the mashed potatoes on top of the duck and vegetables. Lightly rake with a fork (optional).
- Bake the leftover roast turkey farmer’s pie at 375F for 20 to 30 minutes or until bubbly and the mashed potato topping is lightly browned.
Notes
Updated from a recipe originally published in November 27, 2017
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