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Thanksgiving Leftovers Shepherd's Pie Recipe
Thanksgiving Leftovers Shepherd's Pie Recipe
Thanksgiving Leftovers Shepherd's Pie Recipe
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
Watch how to make this recipe.
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.
Any leftover vegetables can be used in place of the glazed carrots.
Recipe courtesy of Giada De Laurentiis
Ingredients
1 tablespoon unsalted butter
4 teaspoons olive oil
1 cup chopped yellow onions
2 carrots, peeled and chopped (about 1 cup)
1/4 teaspoon Essence or Creole Seasoning, recipe follows
1/4 teaspoon plus 1/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon minced garlic
4 ounces mushrooms, stemmed, wiped clean, and sliced
1/2 teaspoon chopped fresh thyme leaves
1 bay leaf
1 tablespoon all-purpose flour
2 teaspoons tomato paste
2 to 2 1/2 cups chopped or shredded roast turkey (white and/or dark meat)
1 1/4 cups chicken stock or canned chicken broth
1/2 cup green peas
4 cups leftover mashed potatoes or Basic Mashed Potatoes, recipe follows
3/4 cup grated sharp or medium Cheddar
Chopped parsley leaves, for garnish
Basic Mashed Potatoes:
2 pounds potatoes, peeled, quartered, cut into 1-inch wedges
3/4 teaspoon salt
1/2 cup milk
4 tablespoons unsalted butter
3 tablespoons heavy cream
1/4 teaspoon ground black pepper
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.
Basic Mashed Potatoes:
Place the potatoes in a medium, heavy saucepan with enough salted water to cover by 1-inch. Bring to the boil, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 25 minutes.
Drain in a colander and return to the saucepan. Over medium-low heat, cook the potatoes for 1 minute to dry.
