Thanksgiving Leftovers: Shepherd's Pie Recipe
Shepherd's pie is my way of turning two Thanksgiving leftover dishes into one beautiful, delicious meal. We always have excess mashed potatoes and turkey and this is a great way to give them a second (or third in the case of the turkey) life. To start, I make a brunoise, which is a blend of same-sized and shaped diced leeks, turnips, carrots. Tomatoes and shredded leftover turkey are also added to complete the mixture. Layered over the turkey brunoise is a generous helping of fluffy mashed potatoes. A sprinkle of Dubliner cheese seals the dish. Finally, shepherd's pie is baked until golden. Voilà!! I actually prefer this to the original roast turkey. It’s got such an intense flavor and a wonderful contrast of textures and colors. It may be called shepherd’s pie, but it is a dish fit for a king.
- Servings: 10
Source: Amerikanki -
Ingredients
- leftover mashed potatoes
- teaspoons salt
- heavy cream
- tablespoons olive oil
- tablespoon unsalted butter, diced
- garlic, finely minced
- fresh sage leaf, finely chopped
- clove, ground into fine powder
- teaspoon nutmeg, freshly grated
- teaspoon paprika
- yellow onion, finely chopped
- celery stalks, peeled and finely diced
- carrot, peeled and finely diced
- turnip, peeled and finely diced
- tube tomato paste
- can chopped fire-roasted tomatoes
- shredded roasted turkey
- teaspoon black pepper, freshly ground
- Dubliner cheese, shaved