My Sweet Balentine Turkey Shepard's Pie
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
8 ounces ground turkey
1/2 teaspoon finely chopped fresh thyme
½ tsp garlic powder
½ tsp onion powder
½ cup leftover turkey gravy mixed with ½ cup stock (if you don't have gravy, make a slurry with 1 tbsp corn starch and 1 cup stock)
1/2 cup frozen peas, optional
Splash of red wine, optional
Salt and pepper to taste
2 12oz cans cream corn
about 3-4 cups left over mashed potatoes (or make fresh)
Extra ¼ stock
Parmesan cheese to sprinkle on top
Preheat the oven to 400 degrees.
Heat oil in a medium skillet over medium-high heat. Add the onions and cook until tender and beginning to brown, about 5 minutes. Add the garlic, turkey and herbs and spices. Continue cooking breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Stir in the gravy and broth (or broth slurry mixture). Cook until thickened, about 2 minutes. Stir in the peas and season with salt and pepper to taste. Add turkey and vegetable mixture to a 13-inch by 9-inch glass baking dish or shallow 3 1/2-quart casserole and set aside.
Heat left over mashed potatoes in a pot on the stove or microwave. You can add about ¼ cup of stock to loosen them up a bit.
Layer creamed corn on top of the turkey mixture. Gently, spread the mashed potatoes over the corn evenly. Sprinkle with Parmesan cheese and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, about 15-20 minutes.