Turkey Shepherd's Pie
|Butter||1 Tablespoon (For Greasing Dish)|
|Blanched diced potatoes||24 Ounce (1 Package)|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Freshly ground black pepper||To Taste|
|Sliced cooked turkey||4 Cup (64 tbs), chopped|
|Frozen french cut green beans||10 Ounce, thawed and chopped (1 Box)|
|Frozen crinkle cut carrots||1 Cup (16 tbs), thawed, chopped|
|Jarred gravy||1 Cup (16 tbs)|
1. Heat oven to 400°F. Butter a 9-inch-square glass baking dish.
2. Place potatoes in a large saucepan with cold water to cover and bring to boiling over high heat. Reduce heat to medium and cook until tender, 8 to 10 minutes. Drain, return potatoes to saucepan, and mash. Beat in cream. Season with salt and pepper.
3. In a medium bowl, stir together turkey, beans, carrots, and gravy. Transfer to baking dish and spread into an even layer. Spoon potatoes over and use the back of the spoon to smooth the top. Bake until golden, 25 to 30 minutes.