Sheperd’s Pie is comfort food at it’s best!! Here’s a wonderful variation using a leftover Hickory Smoked Turkey Breast. You can substitute Chicken for the Turkey.
INGREDIENTS:
- 1+ lb cubed cooked Turkey (Hickory Smoked Turkey Breast)
- 1 onion, chopped and sautéd
- 1 (14.5 ounce) can green beans, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 (4 ounce) cans of mushrooms, with liquid
- 1 pkg Stove Top Stuffing, turkey or chicken (or use leftover stuffing)
- 12 ounces shredded Cheddar cheese (Costco Mexican style Blend)
- 8 cups mashed potatoes
DIRECTIONS:
- Preheat Pellet Smoker-Grill or oven to 350º F (175ºC)
- Spread stuffing in an even layer on the bottom of a 9×13 inch backing dish
- Top with layer of cubed smoked/cooked turkey
- Top with sautéd onions and a layer of green beans
- Mix canned mushrooms, with liquid, and cream of mushroom soup
- Pour mixed cream of mushroom soup over the onion/green bean layer
- Scatter casserole with half the shredded Cheddar cheese
- Mix remaining shredded Cheddar cheese and mashed potatoes
- Top the casserole with the mashed potatoes
- Dot the mashed potatoes with a few pats of butter
- Bake for 45 to 70 minutes until heated through and bubbling
- Rest Smoked Turkey Sheperd’s Pie Casserole for 15 minutes before serving
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