Miniature Turkey Shephard Pies and Quick Gravy

We just finished a long drive and my husband and I were hungry. I haven’t cooked much this weekend because we had my mother-in-law over and we were out most of the time. Luckily, my mother packed us a lot of Thanksgiving leftovers. So, I decided to make Turkey Shepherd pies.

Makes 4 mini pies

Ingredients:

1 cup of Leftover Turkey, chopped small

1/2 cup of leftover vegetables, chopped small

1 egg

stuffing

mashed potatoes

Butter

Directions:

  1. Butter 4 cups in a cupcake pan.
  2. Cover the bottom of each of the buttered cups with some stuffing, gently packing it to form a base.
  3. Mix together turkey, vegetables and egg. I tasted the mixture before adding the egg and it needed some seasoning (I added garlic, onion powder, salt and pepper. Do what you feel is best).
  4. Pack the filling, on top of the stuffing, until you almost reach the top of the cupcake cup.
  5. Mold mashed potatoes over the turkey filling
  6. Bake at 450 F for about 20 minutes (or until you see the potatoes brown)

Serve with cranberry sauce and gravy.

 

I didn’t have leftover gravy, but should you need to make a quick gravy:

 

Quick Gravy:

Ingredient:

3 Tablespoons of Flour

3 Tablespoons of Butter

Chicken Stock (or Turkey Stock)

Directions:

  1. Melt butter with flour, whisking constantly. Allow mixture to cook for at least 5 minutes.
  2. SLOWLY add chicken stock, Whisking constantly!
  3. Keep gradually adding chicken stock, until you have a pourable gravy, that does not thicken, when you stop whisking.
  4. Season to your taste.

We just finished a long drive and Jason and I were hungry. I haven’t cooked much this weekend because we had Jason’s mother over and we were out most of the time. Luckily, my mother packed us a lot of Thanksgiving leftovers. So, I decided to make Turkey Shepherd pies.

Makes 4 mini pies

Ingredients:

1 cup of Leftover Turkey, chopped small

1/2 cup of leftover vegetables, chopped small

1 egg

stuffing

mashed potatoes

Butter

Directions:

1) Butter 4 cups in a cupcake pan.

2) Cover the bottom of each of the buttered cups with some stuffing, gently packing it to form a base.

3) Mix together turkey, vegetables and egg. I tasted the mixture before adding the egg and it needed some seasoning (I added garlic, onion powder, salt and pepper. Do what you feel is best).

4) Pack the filling, on top of the stuffing, until you almost reach the top of the cupcake cup.

5) Mold mash potatoes over the turkey filling

6) Bake at 450 F for about 20 minutes (or until you see the potatoes brown)

Serve with cranberry sauce and gravy.

Thanksgiving Leftover Miniature Pie: Made in a buttered cupcake tin, base is cornbread stuffing, filling is turkey, vegetables and egg all seasoned and topping is mashed potato. All baked for 20 minutes at 450 F. Served with Cranberry Sauce. (and gravy, if I had any leftovers of it)

I didn’t have leftover gravy, but should you need to make a quick gravy:

Ingredient:

3 Tablespoons of Flour

3 Tablespoons of Butter

Chicken Stock (or Turkey Stock)

Directions:

1) Melt butter with flour, whisking constantly. Allow mixture to cook for at least 5 minutes.

2) SLOWLY add chicken stock, Whisking constantly!

3) Keep gradually adding chicken stock, until you have a pourable gravy, that does not thicken, when you stop whisking.

4) Season to your taste.

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Filed under Main Dishes, Turkey

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