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Turkey Shepard’s Pie

Yields6 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 60 Minutes

 4 tbsp Coburn Farms Butter, divided​
 1 large Onion, ½-inch dice
 1 tsp Marcum Italian Seasoning
 ½ tsp Marcum Garlic Powder​
 ¼ tsp Marcum Ground Black Pepper
 3 cups Pickwell Farms Frozen Mixed Vegetables ​
 1 cup Marcum Gravy + extra for serving​​
 3 cups Shredded or Diced Fully-Cooked Turkey (remove all bones)
 3 cups Dish’d Mashed Potatoes, seasoned as desired​​
 ½ cup Coburn Farms Milk​​
1

Preheat oven to 350°F; grease a 2-½ quart casserole dish. Set aside.

2

In a large skillet, melt 2 tablespoons butter. Add diced onion and cook for 2 minutes. Season with Italian seasoning, garlic powder and black pepper; continue cooking for an additional 2 minutes, stirring occasionally.

3

Add mixed vegetables and gravy to the pan and cook, stirring until mixture is steaming.​

4

Remove from heat and mix in the turkey. Transfer mixture to the prepared casserole dish and use the back of a spoon to smooth into an even layer.

5

Add potatoes and milk to a pot or a large microwavable-safe bowl; mix well. Heat on low until potatoes reach a spreadable consistency. If microwaving, heat in 60-second increments and stir between each until potatoes reach a spreadable consistency.​

6

Spoon mashed potatoes evenly over top of the turkey filling and use the back of the spoon to spread potatoes to the edges of the casserole dish.​

7

Use a teaspoon to make small shallow depressions across the potatoes. Melt the remaining 2 tablespoons of butter and drizzle over top the potatoes.

8

Bake for 30 minutes. Use a large spoon to serve; don’t forget the extra gravy!​

Nutrition Facts

6 servings

Serving size