Just the two of you for Thanksgiving or have a bunch of leftovers and want to cook a completely different meal with those leftovers? This turkey shepherd's pie is for you!
1 ⅔cup(350g)mashed potatoes (I boiled 2 small red potatoes then mashed them with 1/4 cup milk and 1/4 teaspoon garlic powder)
Instructions
Preheat oven to 375 °F (191 °C). Lightly grease two 16-ounce ovensafe ramekins and set aside.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is heated, add garlic clove, diced onion and carrots. Cook until softened and fragrant, about 5 to 7 minutes.
Add in the peas and turkey. Stir to combine. Sprinkle flour over mixture and stir to incorporate. Then stir in the tomato paste.
Gently add the chicken stock and Worcestershire sauce. Stir and let mixture thicken, about 5 minutes. Stir in the thyme leaves, then season with salt and pepper. Remove mixture from heat.
Divide the mixture evenly amongst the ramekins, then divide the mashed potatoes evenly and spread on top of the mixture.
Place ramekins on a baking sheet for easier transfer to and from the oven. Place baking sheet in the oven on the middle rack and bake, uncovered, for 20 minutes. Serve and enjoy.