Giada’s Next-Day Turkey Shepherd’s Pie | Giada at Home

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/365X5xW Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Thankful Shepherd's Pie Recipe courtesy of Giada De Laurentiis Total: 1 hr Active: 30 min Yield: One 9-inch pie Level: Easy Ingredients One 9-inch refrigerated pie crust 1 tablespoon butter 1 small yellow onion, diced 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup gravy, plus 1/4 cup warmed for drizzling 1 cup whole milk, at room temperature 3 cups diced turkey 1 cup glazed carrots, chopped 1/2 cup fresh or frozen corn kernels 1/2 cup fresh or frozen peas 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh oregano 2 cups mashed potatoes 1/4 cup freshly grated Parmesan Directions Place a rack on the top of the oven and preheat to 450 degrees F. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges. Bake the crust until golden, about 10 minutes. Heat the butter in a large saucepan over medium heat. Cook the onions, stirring occasionally until they are softened, about 5 minutes. Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute. Stir in 1 cup of the gravy and the milk, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy. Simmer until the mixture is warmed through, about 5 minutes. Pour the mixture into the pie shell. Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust. Cover the potatoes with the cheese. Bake the pie until the top is golden, 25 to 30 minutes. To serve, cut into slices and drizzle with gravy. Cook's Note Any leftover vegetables can be used in place of the glazed carrots. https://www.instagram.com/giadadelaurentiis https://www.facebook.com/giada/ https://twitter.com/GDeLaurentiis Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #ThankfulShepherd'sPie Giada’s Next-Day Turkey Shepherd’s Pie | Giada at Home | Food Network https://youtu.be/yt35BbnA-yM