Smoked Turkey Shepherd’s Pie Recipe
I am a big fan of Shepherd’s Pie. So, I decided to try this Smoked Turkey Shepherd’s Pie Recipe. It is comfort food at its best! This is a wonderful variation using a Hickory Smoked Turkey Breast. You can substitute Chicken for the Turkey.
This is also a good idea to use leftovers from your previous smoking. For example, you may use that dark meat from a chicken you had smoked, or any leftover chicken or turkey.
This makes a complete thanksgiving meal in one slice!
1+ Lb cubed hickory smoked turkey breast
1 Onion, chopped and sautéd
1 Can green beans, drained (14.5 ounce)
2 Cans of condensed cream of mushroom soup (10.75 ounce)
2 Cans of mushrooms, with liquid (4 ounce)
1 Pkg stove top stuffing, turkey or chicken (or use leftover stuffing)
12 Ounces shredded cheddar cheese (Costco Mexican style blend)
8 Cups mashed potatoes
Preheat Pellet Smoker-Grill or oven to 350º F (175ºC)
Spread stuffing in an even layer on the bottom of a 9×13 inch baking dish
Top with layer of cubed smoked turkey
Top with sautéd onions and a layer of green beans
Mix canned mushrooms, with liquid, and cream of mushroom soup
Pour mixed cream of mushroom soup over the onion/green bean layer
Scatter casserole with half the shredded Cheddar cheese
Mix remaining shredded Cheddar cheese and mashed potatoes
Top the casserole with the mashed potatoes
Dot the mashed potatoes with a few pats of butter
Bake for 45 to 70 minutes until heated through and bubbling
Rest Smoked Turkey Shepherd’s Pie Casserole for 15 minutes before serving