Just when when you think you have thought of all the ways to use your Thanksgiving leftovers here’s one more…Turkey Shepherd’s Pie!
Traditional Shepherd’s Pie is a casserole type dish with either a lamb or beef filling, cooked in a gravy or sauce with vegetables such as onions, carrots, and celery, and topped with a layer of mashed potatoes before it is baked.
I took some liberties and made this Turkey Shepherd’s Pie last week with the remaining turkey, mashed potatoes, stuffing, and gravy.
With only enough mashed potatoes to cover half the -9 x-13 inch baking dish, I decided to make a topping of half mashed potatoes and half stuffing. Who could complain about that???
Served along side a little fresh cranberry relish it was Thanksgiving again!
Turkey Shepherd’s Pie
Arrange rack in upper 1/3 of oven, and pre-heat to 400 degrees
3 tablespoons unsalted butter, divided
1 medium to large onion, small dice
1 large celery rib, small dice
1 large carrot, small dice
4 to 5 cups cooked turkey, shredded
1 to 2 cups turkey gravy (more or less depending on amount of turkey)
1 tablespoon minced fresh thyme, or parsley or combination
2 teaspoons fresh sage, finely chopped
Kosher salt and freshly cracked pepper, to taste
2 cups or more leftover stuffing
2 cups or more leftover mashed potatoes
Extra gravy for serving
To Cook:
Butter a -9 x13-inch baking dish
In a large skillet sauté the onions, celery, and carrots in 2 tablespoons of the butter over low heat til soft and beginning to be translucent, about 10 to 12 minutes.
Add the shredded turkey. Cook on low to medium, stirring occasionally until mixture is combined and heated through.
Add the gravy, and continue cooking till turkey is thoroughly coated and mixture is bubbling, adjusting heat if needed.
Remove from heat, stir in herbs, and season with salt and pepper.
Spread the filling into the buttered baking dish, and let cool.
Bring the cooked potatoes and stuffing to room temperature.
Whip the potatoes with a wire whisk or wooden spoon to soften them.
Cover half the turkey layer with the mashed potatoes, and half with the stuffing, and dot with remaining tablespoon butter before placing in the hot oven.
Bake 30 to 35minutes, or until the filling is bubbling and the top is lightly browned.
Note: If you have enough mashed potatoes and/or stuffing to completely cover the turkey, go for it, or layer the stuffing beneath the potatoes. Endless possibilities!