Ingredients

 
  • 1 1/2 cup carrots, diced (about 3 carrots)
  • 1 cup celery, diced (about 2 stalks)
  • 1 large onion, minced
  • 1 cup white button mushrooms, thinly sliced (about 4 ounces)
  • 6 tablespoons unsalted butter, divided
  • 1 10-ounce bag frozen peas (about 2 cups), thawed
  • 4 cups cooked turkey, shredded
  • 1 1/2 teaspoon fresh thyme, finely minced
  • 1 teaspoon fresh sage, finely minced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups turkey or chicken stock
  • 6 cups leftover mashed potatoes
  • 3 tablespoons parmesan cheese, grated
  • 1 1/2 cup carrots, diced (about 3 carrots)
  • 1 cup celery, diced (about 2 stalks)
  • 1 large onion, minced
  • 1 cup white button mushrooms, thinly sliced (about 4 ounces)
  • 6 tablespoons unsalted butter, divided
  • 1 10-ounce bag frozen peas (about 2 cups), thawed
  • 4 cups cooked turkey, shredded
  • 1 1/2 teaspoon fresh thyme, finely minced
  • 1 teaspoon fresh sage, finely minced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups turkey or chicken stock
  • 6 cups leftover mashed potatoes
  • 3 tablespoons parmesan cheese, grated
 

Time:

  • Prep Time: 30 minutes
  • Cook Time: 1 hour

 

Serves: 6 to 8

You can find more in the book.

Turkey Shepherds Pie

The day after Thanksgiving I’m always trying to come up with creative ways to use my leftovers.  With this spin on shepherd’s pie, I use not only my turkey, but also my leftover mashed potatoes, veggies, and stock.  If it’s not that time of year, this recipe also works great with chicken.  For a quick and easy dinner, pick up a rotisserie chicken from the grocery store and substitute it for the turkey meat.

Preheat oven to 350 degrees F.

Melt 3 tablespoons of butter in a large heavy skillet over medium-high heat.  Add carrots, celery, onions, and mushrooms.  Cook until vegetables begin to soften, about 10 minutes.  Add peas, turkey, thyme, sage, salt, and pepper.  Mix well and set aside.

Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add flour and cook, stirring for 2 minutes.  Add stock slowly and bring to a low boil.  Reduce heat and allow sauce to thicken, about 3 minutes.  Add sauce to vegetable mixture and mix well. Transfer the turkey mixture to a greased 9-by-13-by-2-inch casserole dish.

Spoon the mashed potatoes over the vegetable mixture, spreading gently to cover.  Sprinkle the potatoes with parmesan cheese.  Bake until the potatoes are lightly browned, about 1 hour.