This recipe is great if you happen to celebrate Thanksgiving with family or friends and you get sent home with a bunch of leftovers. It’s like having a Thanksgiving meal all over again.
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 35 min |
| Yield: | 2 servings |
Ingredients
- Nonstick cooking spray
- 1 tablespoon olive oil
- 3/4 cup diced carrots
- 1/2 cup diced onion
- 1 garlic clove, minced
- 1 1/2 cups shredded or diced cooked turkey (I boiled a 1-pound turkey breast)
- 1/2 cup frozen peas
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 teaspoon Worcestershire sauce
- 2 sprigs thyme, leaves stripped and stems discarded
- Salt and ground black pepper
- Salt and ground black pepper
- 1 2/3 cups mashed potatoes (I boiled 2 small red potatoes, then mashed it with 1/4 cup milk and 1/4 teaspoon garlic powder)
Instructions
- Preheat the oven to 375 degrees F and lightly spray two 16-ounce oven-safe ramekins with nonstick cooking spray. Set aside.
- Heat up the olive oil in a large skillet over medium-high heat. Add the carrots, onion and garlic and cook until softened and fragrant, 5 to 7 minutes.
- Add in the turkey and peas and stir to combine. Sprinkle the flour over the mixture and stir to incorporate, then stir in the tomato paste. Gently add the chicken stock and Worcestershire sauce. Stir and let the mixture thicken, about 5 minutes. Stir in the thyme leaves and season with salt and pepper. Remove the mixture from the heat.
- Divide the mixture evenly between the ramekins, then divide the mashed potatoes evenly and spread on top of the mixture. Place the ramekins on a baking sheet for easier transfer and bake, uncovered, for 20 minutes. Cool 10 to 15 minutes, then serve and enjoy!
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 608 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 41 g |
| Cholesterol | 110 mg |
| Sodium | 1356 mg |