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Thanksgiving Shepherd's Pie

Shepherd's pie re-imagined. Fall and Thanksgiving inspired. You will never want average Shepherd's Pie again.
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Ingredients Method

Ingredients
  

  • 1 Lb. Ground turkey or 4 c. leftover turkey
  • 1 Box Stovetop Stuffing (Follow instructions)
  • 3 cups Turkey gravy (divided)
  • ½ cup Corn
  • ½ cup Carrots
  • ½ cup Green beans
  • ½ cup Peas
  • 1 TBS. Garlic powder
  • 1½ tsp. Dried rosemary
  • 1½ tsp. Adobo
  • Salt and pepper to taste
Potatoes
  • 3½ Lb. Yukon Gold Potatoes Cut into ½ in. chunks
  • 3 OZ Cream cheese Room temperature
  • ¾ cup Whole milk Plus, about 2 TBS.
  • 4 TBS. Unsalted butter Melted or room temperature
  • 1 TBS. Garlic powder
  • 1½ tsp. Dried rosemary
  • Salt and pepper to taste

Method
 

  1. Cook ground turkey on medium low heat. Or, if you are using leftovers coarsely chop it into ¼ to ⅜ size chunks and cook until warmed up.
  2. Add the corn, carrots, green beans and peas until warmed up.
  3. Add Garlic powder, adobo, rosemary and salt and pepper.
  4. add in 1½ cups of gravy and mix and set aside.
  5. Cook StoveTop Stuffing according to directions or use your homemade stuffing if you have any left. (There won't be in my house!)
Potatoes
  1. Cube potatoes and rinse them well until the excess starch is removed.
  2. In a large stock pot add potatoes and COLD water about two inched above your potatoes. turn on high and allow to boil.
  3. Cook the potatoes until a fork pierce through easily, then strain and return to the pot.
  4. Add ¼ cups of melted butter, cream cheese, ¾ cup milk and spices and mash slowly with a potato masher or a stand mixer to whip. (If the potatoes are not smooth or appear too dry add 1 TBS. of milk at a time until you reach your desired consistency.)
Assembling the Thanksgiving Shepherd's Pie
  1. Preheat your oven to 400℉
  2. Spread 1½ cups of the gravy on the bottom of a glass bake dish.
  3. Spread the pre-made stuffing on top of the gravy and spread evenly.
  4. Put the meat mixture on top of the stuffing spreading evenly across.
  5. Plop potatoes in 6"x6" piles all around the dish and spread with a silicon spatula making sure not to leave vent holes between the potatoes and meat.
  6. Place into your 400℉ oven for 20-30 minutes or until the potatoes have a golden-brown color.
  7. Take out of the oven and allow to cool for 10-15 minutes before serving.