Turkey Shepherd’s PieJanuary 3, 2009 | Email This Post Print This Post Post a Comment
12 ounces turkey breast tenderloin
1 (10 ounce) package loose pack frozen mixed vegetables
1 (12 ounce) jar turkey gravy
1 teaspoon dried thyme, crushed
1 (20 ounce) package refrigerated mashed potatoes
Cut turkey into 1/2-inch strips. In a 3 1/2 or 4 quart slow cooker place vegetables. Top with turkey strips. In a bowl stir together gravy and thyme; pour over turkey.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.
Using spoon, drop mashed potatoes into 8 small mounds on top of turkey mixture. Cover and cook on HIGH for 10 minuted more.