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Thanksgiving Leftovers Shepherd’s Pie

To bake individual pies, use 6 10-ounce ramekins, and reduce cooking time to 20 to 30 minutes.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

3 cups cooked stuffing
1 cup cranberry sauce, plus more for topping (optional)
1 pound sliced cooked turkey
10 ounces glazed carrots (or another leftover vegetable)
4 to 6 tablespoons gravy
3 to 4 cups mashed potatoes

Preparation

  1. Step 1

    Preheat the oven to 350°F. In a 9- to 10-inch pie plate, mound the stuffing on the bottom; layer with the cranberry sauce, turkey, and carrots. Drizzle with the gravy; spread the potatoes over the surface to the sides of the dish. Top with more cranberry sauce, if desired.

    Step 2

    Place the pie on a baking sheet, and bake until heated through and the potatoes are golden, 35 to 40 minutes. Let cool slightly.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSavory Pie and TartAmericanCranberryBerryFruitTurkeyPoultryCarrotRoot VegetableVegetablePotatoMainDinnerNut FreeEasySheet-Pan DinnersOven BakeCookbooks
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