Copycat Turkey Shepherd’s Pie by Katie Lee Recipe

This turkey shepherd’s pie recipe by celebrity food critic Katie Lee is the perfect addition to any Thanksgiving meal. Pair it with some Clos du Bois Rouge wine to liven up the mood a little more.

How To Make Copycat Turkey Shepherd’s Pie by Katie Lee

  • 6 tbsp butter (divided)
  • 1 ½ cups carrots (diced, about 3 carrots worth)
  • 1 cup celery (diced)
  • 1 large onion (minced)
  • 1 cup white button mushrooms (thinly sliced)
  • 10 oz frozen peas (thawed)
  • 4 cups turkey (cooked, shredded)
  • 1 ½ tsp fresh thyme (minced)
  • 1 tsp fresh sage (finely minced)
  • 2 tsp salt
  • 1 tsp black pepper (freshly ground)
  • 3 tbsp all-purpose flour
  • 2 ½ cups turkey stock
  • 6 cups mashed potatoes (leftover)
  • 3 tbsp parmesan cheese (grated)
  1. Preheat oven to 350 degrees.

  2. Melt 3 tbsp of butter in a large heavy skillet over medium-high heat. Add carrots, celery, onions, and mushrooms. Cook until vegetables begin to soften, for about 10 minutes. 

  3. Add peas, turkey, thyme, sage, salt, and pepper. Mix well and set aside.

  4. Melt the remaining 3 tbsp butter in a medium saucepan over medium heat. Add flour and cook, stirring for 2 minutes to make a roux. Add stock slowly and bring to a low boil. 

  5. Reduce heat and allow the sauce to thicken, cooking for about 3 minutes. Add sauce to turkey and vegetable mixture and mix well.

  6. Transfer the filling mixture to a greased 9x13x2-inch casserole dish. Spoon the mashed potatoes over the filling, spreading gently to cover. Sprinkle parmesan cheese on top.

  7. Bake until the potatoes are lightly browned, for about 1 hour. Let cool slightly and serve.

 

How To Make Copycat Turkey Shepherd’s Pie by Katie Lee

0 from 0 votes
Preparation: 5 mins
Cooking: 1 hr 20 mins
Total: 1 hr 25 mins
Serves:

Ingredients

  • 6 tbsp butter divided
  • 1 ½ cups carrots diced, about 3 carrots worth
  • 1 cup celery diced
  • 1 large onion minced
  • 1 cup white button mushrooms thinly sliced
  • 10 oz frozen peas thawed
  • 4 cups turkey cooked, shredded
  • 1 ½ tsp fresh thyme minced
  • 1 tsp fresh sage finely minced
  • 2 tsp salt
  • 1 tsp black pepper freshly ground
  • 3 tbsp all-purpose flour
  • 2 ½ cups turkey stock
  • 6 cups mashed potatoes leftover
  • 3 tbsp parmesan cheese grated

Instructions

  1. Preheat oven to 350 degrees.

  2. Melt 3 tbsp of butter in a large heavy skillet over medium-high heat. Add carrots, celery, onions, and mushrooms. Cook until vegetables begin to soften, for about 10 minutes. 

  3. Add peas, turkey, thyme, sage, salt, and pepper. Mix well and set aside.

  4. Melt the remaining 3 tbsp butter in a medium saucepan over medium heat. Add flour and cook, stirring for 2 minutes to make a roux. Add stock slowly and bring to a low boil. 

  5. Reduce heat and allow the sauce to thicken, cooking for about 3 minutes. Add sauce to turkey and vegetable mixture and mix well.

  6. Transfer the filling mixture to a greased 9x13x2-inch casserole dish. Spoon the mashed potatoes over the filling, spreading gently to cover. Sprinkle parmesan cheese on top.

  7. Bake until the potatoes are lightly browned, for about 1 hour. Let cool slightly and serve.

Nutrition

  • Calcium: 112mg
  • Calories: 641kcal
  • Carbohydrates: 82g
  • Cholesterol: 100mg
  • Fat: 21g
  • Fiber: 10g
  • Iron: 3mg
  • Potassium: 1500mg
  • Protein: 32g
  • Saturated Fat: 11g
  • Sodium: 1359mg
  • Sugar: 11g
  • Vitamin A: 7447IU
  • Vitamin C: 87mg
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