Dial up the flavor of leftover turkey breast or rotisserie chicken with this stovetop Shepherd’s Pie recipe! A simpler take on a hearty favorite that is ready in three easy steps. The perfect recipe for after Thanksgiving or holidays that is veggie-packed. With only 10 minutes of prep time!
3 cups chopped cooked turkey breast [or lean ground beef or rotisserie chicken]
2 can (14.5oz.each) Del Monte® Petite Cut Diced Tomatoes [or One 28-oz. can]
1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained
1 can (14.5oz.) Del Monte® Cut Green Beans, drained
1 can (8oz.) Del Monte® Sweet Peas, drained
2 Tbsps. butter, cut into small pieces
1½ tsps. Worcestershire sauce
1 tsp. dried thyme
½ tsp. garlic powder
4 cups Instant mashed potatoes, prepared or leftover mashed potatoes
¾ cup shredded low fat sharp Cheddar cheese, 3 oz.
Preheat oven to 350°F.
Combine first 9 ingredients in a deep 12-inch oven-safe skillet. Heat over medium-high heat, stirring occasionally, until liquid in skillet begins to simmer. Reduce heat to medium; cover and cook 10 minutes or until thickened slightly. Remove from heat.
Spoon mashed potatoes evenly over turkey mixture; sprinkle with cheese and bake, uncovered, 20 to 25 minutes or until heated through.