Favoreats LLC

GET — On the App Store


Thanksgiving Shepherd's Pie with Stuffing Crust

  • 105 minutes
  • Serves 6


About 2 1/2-3 cups of stuffing/dressing made from the recipe of your choice ((leftover is just fine))

About 1/2 cup turkey or chicken broth/stock


each medium Yukon Gold and Russet potatoes ((you can use all of one or the other, I'm just letting you know what I did).)

salt and pepper (, to taste)

about 2 ounces butter

about 1 cup warmed milk ((maybe a bit more. I just put it in a pan over medium heat until it was hot but not scalding))

3 tbsp

fat ((you can use oil, butter, coconut oil, chicken fat--whatever you like here))


medium onion (, finely diced)


large rib celery (, finely diced)


large carrot (, finely diced)

1 tsp

poultry seasoning

salt and pepper (, to taste)

2 tbsp


1 cup

chicken or turkey stock

sweet potatoes in 1/2" dice. ((I used about 1/2 cup or so, I guess))

2 cups

diced chicken or turkey ((leftover is fine. If you're making "new," the meat doesn't have to be cooked all the way through since it'll bake up in the pie))

1 cup

frozen peas

1/2 cup

dried cranberries