Turkey's shepherd's pie from EAT at The New York Times by Mark Bittman

  • gravy of your choice
  • cooked turkey meat
  • Show all ingredients...

  • EYB Comments

    Can substitute breadcrumbs for stuffing.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute breadcrumbs for stuffing.

  • wodtke on December 08, 2016

    Delicious. Quantities and times are not given in the recipe; if it will help anyone out, here's what I used: one chopped onion, one chopped carrot, 10 oz sliced mushrooms (quartered would be better) cooked in butter, 2 T tomato paste, 2 cups chopped leftover turkey, full pint container of quality mushroom gravy (giblet gravy would be better), lots of mash, panko crumbs dotted with butter. Cooked 25 min at 400 in oven, let rest for 15.

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