The Cook’s Concern: Turkey Shephard’s Pie

Nov 262011

Turkey Shepherd's Pie

It is the day after Thanksgiving and the fridge is filled with tasty leftovers. My trusty clean-up crew packed plenty of white meat for sandwiches and all the other fixings are sorted into their appropriate storage containers…now what to do with this cornucopia of tastiness?!

After all, the gathering together is wonderful, but for us, Thanksgiving is all about free ranging the leftovers!

I admit that as a part of my menu planning for our favorite holiday, I add a few extras to my feast shopping list. Extra chicken broth, a nice bottle of inexpensive dry white wine, squishy bread for sandwiches, lentils and so on, extend our feasting all the way into next week! Among my tried and true leftover recipes are turkey soup, Turkey Pot Pie, Turkey Chili, Pumpkin Risotto and of course the classic Turkey Terrific Sandwich. This year, I am testing a new recipe to replace turkey soup; I never seem to hit that one out of the park and who wants to settle for “meh” leftovers. Coming from an Irish background, Shepherd’s Pie was a staple in our home growing up. This November remix blends an old tradition with holiday pizzazz!

Recipe: Turkey Shephard’s Pie

Ingredients

2 cups chopped turkey, white and dark meat
1 cup turkey gravy
¾ cup chicken broth
1 cup cooked carrots, chopped
½ cup cooked spinach (or other green veggie like beans or peas)
¼ tsp. nutmeg, freshly grated
½ cup cranberry sauce
2 cups stuffing
2 cups mashed potatoes
1 tbsp. butter
Pepper

Instructions

Preheat oven to 350*F.
Lightly butter an 8×8 inch, 2 quart (8 cup) casserole dish.
Set aside.
In a sauce pan, over medium heat, combine the gravy and ½ cup of the broth.
Bring to a simmer, and cook for 2-3 minutes.
Add the chopped turkey to the gravy.
Simmer for 5 minutes.
Layer half the stuffing in the bottom of the casserole dish.
Put the turkey and gravy on the stuffing layer.
Top the turkey with half of the mashed potatoes.
Add a layer of carrots over the potatoes.
Next, add the spinach over the carrots.
Season the spinach layer with a pinch of nutmeg, lightly sprinkled over the greens.
Place the remaining stuffing over the spinach.
Drizzle ¼ cup of the broth over the stuffing.
Smooth a thin layer of cranberry sauce over the stuffing layer.
Top the casserole with remaining mashed potatoes and dot with the butter.
Season with fresh cracked pepper.
Bake in preheated oven for 30 to 40 minutes.