Turkey Shepherd’s Pie


3 cups Dark Meat Turkey, bite size
¾ cups celery – chopped
1 cup onions – diced
1 cup carrots – sliced or diced
½ cup peas
1 clove garlic – chopped
½ tbsp. pick-a-pepper sauce or Worcestershire sauce
To taste Salt & Pepper
2 tsp fresh, chopped parsley
2 cups leftover gravy or store-bought gravy
2-3cups Mashed Potatoes (enough to cover entire dish)


In medium heat sauté pan with about 3 tbsp melted butter, add onions, celery, carrots and cook until carrots are tender. Add salt & pepper to taste and the pick-a-pepper or Worcestershire sauce. Add peas, turkey meat and gravy and allow to warm. Add fresh parsley to mixture and stir in.

Place turkey mixture into casserole dish and top with mashed potatoes starting at the outer edges and working in until top is completely covered with mashed potatoes. Optional: place some mashed potatoes in a piping bag to add decorative touch with mashed potatoes over top of casserole. Once top is completed covered with potatoes, brush with melted butter to allow some browning. Place casserole on top of a cookie sheet with edges (in case it bubbles over) and place in 350 oven for about 15 to 20 minutes to brown top.

Serve hot!