Homemade, buttery, creamy mashed potatoes, leftover turkey, and sweet corn are layered together to make a classic dish your family will love. This meal is similar to a Shepard's pie, but instead of ground hamburger you use leftover white meat turkey, or chicken.
3lbs.russet potatoesscrubbed, peeled and cubed (about 8 large potatoes)
1/4tsp.McCormick® Black Pepper
6ounceswhite mushrooms chopped
1/4tsp.McCormick® Pure Ground Black Pepper
salt to taste
2cupscooked sweet corn kernels
1largeyellow onion diced
1 1/2lbs.cooked white or dark turkey meat
110.5can of cream of mushroom soup
8ouncesgrated cheddar cheesedivided
1pouch McCormick® Turkey Gravy Mix
1/8tsp.McCormick® Pure Ground Black Pepper
1tsp.fresh thyme chopped
Scrub, peel, wash, and cube your potatoes. Add them, and your garlic to a 6-quart stock pot of water, and boil until fork tender; about 20 minutes.
Meanwhile for the filling, add olive oil to a medium skillet, seasoned mushrooms and onion with black pepper and salt to taste. Sauté veggies until translucent and slightly browned.
Once potatoes are boiled, strain out any excess liquid and reserve the garlic cloves for mashing.
Add milk to the pan you used to boil the potatoes and warm it up, add in potatoes, garlic, and butter. Season potatoes with black pepper, salt, and add in sour cream.
To get your potatoes to a nice whipped consistency, use a hand mixer to whip until fluffy.
Spread corn in bottom of a 9 x 13 casserole dish. Layer with mushrooms mixture and shredded turkey. Pour mushroom soup evenly over top. Top with half of the grated cheese. Using a rubber spatula, spread mashed potatoes evenly over top. Sprinkle with remaining grated cheese.
Bake for 30 minutes at 350° f.
Prepare turkey gravy. Add 1/2 tsp of fresh thyme, and 1/4 tsp of black pepper to the mixture as you prepare it according to the package instructions.
Serve each portion with some turkey gravy, and fresh parsley; enjoy warm.
Nutritional values may vary and are meant to be a guide.