• Ingredients:
  • 2 tablespoons olive oil
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 pound shredded turkey
  • 2 cups gravy
  • ½ cup water
  • 1 cup frozen peas
  • Salt and pepper to taste
  • 2 cups mashed potatoes
  • ½ cup shredded cheddar cheese

Thanksgiving is the day for gathering with loved ones, football, parades and most importantly, eating! But we all know that the gluttony doesn’t only last one day. It’s usually a weekend event full of turkey sandwiches and picking at the left overs.

Once that third sandwich has been scarfed down, we know you’re ready for something a little different but what about all the left overs? Try this Shepard’s pie, which will help tie up those loose turkey and mashed potato ends in no time!

DIRECTIONS:

  1. Preheat oven to 425F.
  2. Heat the olive oil in a deep skillet over medium high heat. Add in the FunGuy mushrooms, onions, garlic and carrot. Saute 4-5 minutes or until the onions are translucent and the mushrooms have browned a little. Toss in the turkey and cook 2-3 minutes. Pour in the gravy and water, stirring well to combine. Reduce the heat to medium and allow it to simmer about 5-7 minutes. Add in the peas and turn off the heat. Season the filling with salt and pepper to taste.
  3. Pour the filling into a deep casserole dish or into individual ramekins. Spread the mashed potatoes on top of the filling and sprinkle with the shredded cheese.
  4. Place the shepard’s pie into the oven and allow to bake about 10 minutes or until the potatoes are warm and the cheese has melted.
  5. Remove the shepard’s pie from the oven and allow to cool 5 minutes before serving.
  6. Note: If there’s no more Thanksgiving gravy left over to use, we suggest the gravy from our FunGuy Poutine or our Super-Luscious FunGuy Mushroom and Onion Gravy

Have a Fun and Happy Thanksgiving meal!