This Low Calorie Leftover Turkey Shepherd’s Pie was made to help you use up holiday leftovers. With that said, you get to use whatever uncooked veggies you have, whatever cheese you have, and leftover turkey and mashed potatoes.
Everything You’ll Need
- Olive oil spray
- 3 cups Low Calorie Mashed Potatoes (or leftovers)
- 2 cups chopped veggies (I used onions and celery)
- 3 cups Low Calorie Turkey (or leftovers)
- ½ cup chicken broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- 1.4 teaspoon pepper
- 2 teaspoons cheese (cheddar, parmesan, gruyere)
Low Calorie Leftover Turkey Shepherd’s Pie
Healthy Shepherd’s Pie Meal Prep and Storage
- Individual Portions– Cook the recipe as directed, let cool completely, and cut into 6 portions. Scoop into meal prep containers and cover. Refrigerate for 4-5 days or freeze for 1 month. To reheat, microwave 2 minutes from defrosted, or 4-5 minutes from frozen. Or bake (defrost first) at 350 degrees for 20 minutes.
- Family Portion– Assemble the casserole as directed, but do not bake. Cool completely, then cover with plastic wrap and place in the fridge for up to a week or the freezer (I also like to put in a 2 gallon freezer bag to freeze) for a month. Defrost (if needed) and bake according to the directions.
- Leftovers– Scoop into individual servings meal prep containers, freeze for up to a month or refrigerate for 4-5 days. To reheat, microwave 2 minutes from defrosted, or 4-5 minutes from frozen. Or bake (defrost first) at 350 degrees for 20 minutes.
Low Calorie Leftover Turkey Shepherd’s Pie
More Low Calorie Holiday Leftover Recipes:
Low Calorie Turkey Shepherd’s Pie
Ingredients
- Olive oil spray
- 3 cups Low Calorie Mashed Potatoes or leftovers
- 2 cups chopped veggies (I used onions and celery)
- 3 cups Low Calorie Turkey or leftovers
- ½ cup chicken broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- 1.4 teaspoon pepper
- 2 teaspoons cheese (cheddar, parmesan, gruyere)
Serve With:
Instructions
- Preheat oven to 400° and lightly spray a 9×13 casserole dish with olive oil.
- Heat a large pan over medium heat, and spray with olive oil. Add the veggies and cook until soft, about 10 minutes.
- Add the leftover turkey to the veggies, salt, pepper, Worcestershire sauce and broth. Bring to a simmer, then reduce heat to low. Cook uncovered for 10 minutes.
- In an even layer, spread the turkey and vegetables mixture in the prepared casserole dish.
- Spread the mashed potatoes over the top. And sprinkle the top with cheese.
- Move to the oven and bake for 30 minutes, until browned and bubbling. If necessary, broil for the last 2 minutes to help brown the potatoes.
- Serve hot with more holiday leftovers, or a salad.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Turkey Shepherd’s Pie
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