Turkey Shepherd's Pie (Whole30)
Leftover turkey with vegetables in gravy topped with mashed potatoes.
Equipment
- large (cast iron) skillet
- 1.5 quart casserole dish
Ingredients
- 4 cups mashed potatoes
- ½ cup butter or ghee use ghee to make the recipe Whole30
- ½ cup chopped onion
- ½ cup potato starch
- 2½ cups chicken or turkey stock
- 2-3 cups shredded turkey
- 2-3 cups frozen vegetables use green beans, cauliflower and broccoli to be Whole30 compliant
Instructions
- Preheat oven to 350°F
- In a large cast iron skillet, melt the butter or ghee.
- Add the chopped onions and cook until soft. 3-5 minutes.
- Slowly add the potato starch, making sure that each addition is fully absorbed into the melted butter.
- Slowly add the chicken or turkey stock. Stirring until smooth before adding more. Be sure to get all the lumps out. You can not get them out later.
- Add the turkey and vegetables. Remove from heat and pour into a prepared casserole dish.
- Top with mashed potatoes.
- Bake in a 350°F oven until the gravy begins to bubble and the potatoes become golden brown. About 40 minutes.