Turkey Shepherd's Pie

Traditionally made with lamb or mutton, shepherds pie works equally well slow-cooked with turkey and frozen vegetables. Dried thyme infuses an herbal note in this Turkey Shepherd's Pie.

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Servings: 4
Prep Time: 20 mins
Related Categories: Slow Cooker, Turkey, Vegetables
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    12   ounces 
    turkey breast tenderloin or skinless, boneless chicken breast halves
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    1  10  ounce package 
    loose-pack frozen mixed vegetables
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    1  12  ounce jar 
    turkey or chicken gravy
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    1   teaspoon 
    dried thyme, crushed
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    1  20  ounce package 
    refrigerated mashed potatoes

Cut turkey into 1/2-inch strips. In a 3-1/2- or 4-quart slow cooker place frozen vegetables. Top with turkey strips. In a small bowl stir together the gravy and thyme; pour over turkey.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If cooking on low-heat setting, turn to high-heat setting.
Using a spoon, drop mashed potatoes into 8 small mounds on top of turkey mixture. Cover and cook for 10 minutes more. To serve, in each of 4 shallow bowls spoon some of the turkey mixture and two of the potato mounds. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 297, Fat, total (g) 5, chol. (mg) 51, sat. fat (g) 1, carb. (g) 33, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 0, pro. (g) 27, vit. A (IU) 3595.68, vit. C (mg) 31.89, Thiamin (mg) 0.15, Riboflavin (mg) 0.21, Niacin (mg) 9.48, Pyridoxine (Vit. B6) (mg) 0.47, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 781, Potassium (mg) 419, calcium (mg) 50.48, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
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