Easy Turkey Shepherd's Pie

Difficulty: Easy
Makes: One 9-inch pie
Nutritional Information Per Serving: 653 calories, 27g total fat, 10g saturated fat, 111mg cholesterol, 878mg sodium, 59g carbohydrates, 5g dietary fiber, 43g protein, 14g sugar
Total Time: 1 hour
Active Time: 30 minutes

Ingredients

One 9-inch refrigerated pie crust
1 tablespoon butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup gravy, plus 1/4 cup warmed for drizzling
1 cup whole milk, at room temperature
3 cups diced turkey
1 cup glazed carrots, chopped
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen peas
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
2 cups mashed potatoes
1/4 cup freshly grated Parmesan cheese

Directions

1. Position a rack near the top of the oven and preheat it to 450F. Firmly press the dough into a pie plate, prick the bottom with a fork, and crimp the edges. Bake until golden, about 10 minutes.

2. Melt the butter in a large saucepan over medium heat. Saut the onion, stirring occasionally, until softened (about 5 minutes). Add the garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until fragrant (about 1 minute). Stir in 1 cup gravy and the milk, bring to a boil, then reduce heat and simmer until slightly thickened, about 5 minutes. Add the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook until warmed through, about 5 minutes. Transfer the filling to the baked pie crust.

3. Spread mashed potatoes evenly over the filling, making sure the potato reaches the crust edges. Sprinkle Parmesan over the potatoes. Bake until the top is golden brown, 2530 minutes.

4. To serve, slice the pie and drizzle with the reserved warm gravy.

Optional: Swap in any leftover vegetables you have on hand in place of the glazed carrots.