Eats: Turkey Shephered's Pie

8:50 AM

pie 2

Turkey leftovers, FTW! I don't eat meat very often, but when I do, I make sure to get the most out of it. I just threw the last of the carcass in the crock pot to make one last batch of stock, so I cannot wait to start making soups. 

What we have here is not soup, it is turkey shepherd's pie! This was Kyle's idea, since we had a bunch of potatoes left over, I didn't have much to get. I didn't really follow a recipe with this, I sort-of picked through a bunch that I saw online to come up with something that I liked, and it came out great! The bigger casserole dish is already gone, and  I froze the smaller one. I am going to list the quantities to use to make enough for a regular-sized casserole dish (whatever that means). 

Get
4-5 large russet or Idaho potatoes, peeled, and quartered.  
Leftover cooked turkey, cut into chunks (I used a little less than two cups). 
3-4 carrots, peeled, and chopped into small bits. 
1 can of sweet corn, drained. 
1 large yellow onion, chopped. 
3/4 cup heavy whipping cream. 
1/2 cup stock. 
2-3 tablespoons of Worcestershire sauce.
1-2 tablespoon of cayenne pepper.
1-2 tablespoons of thyme.
1-2 tablespoons of rosemary.
Extra virgin olive oil. 
Salt & pepper to taste.

Preheat oven to 375 degrees Fahrenheit. Boil the potatoes in a pot with salted water, until tender when poked with a fork. While those are boiling, heat up a pan with a little olive oil. Add the onions, carrots, cooking until the onions caramelize. Then add the turkey, stock, corn, seasonings, and Worcestershire sauce. Cook for about 10 minutes, stirring mix occasionally, and adding additional stock if needed. 

When the potatoes are done, drain the water, and mash them down with a potato masher. Next add the heavy whipping cream (I normally use goat milk, but I had the cream leftover from the soup I made the other day. This you can also add more, or less depending on the thickness of the mashed potatoes you want). Then mix with an egg beater, lightly for a few seconds, until the potatoes are slightly creamy, but still thick. 

Next take the turkey mix and spread it out evenly in the casserole dish. Then layer the mashed potatoes on top. Using a fork, fluff out the potatoes a bit to make points that will brown nicely while it is baking. 

Then bake for 30 minutes. Let it cool for about ten minutes before eating, because I burnt the shit out of my tongue due to impatience. 

Pie

I am surprised that I have never made this before, it is really good! I am all about comfort food. I think next time I might add peas (Kyle was against the peas, but is okay with a small amount), and maybe some garlic. I have half of the turkey meat still frozen in the freezer, I might have to make this again, because comfort food is the best food. 

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8 Musings

  1. YESSSSS!!! We often make a shephard's pie with our leftovers too! We didn't do one this year and now I want one. We still have potatoes. I think I know what I'm making this weekend!

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  2. I do like Shepard's pie with mince but using turkey instead sounds like a great idea! I think I'll go for chicken, as I'm not the biggest fan of turkey.

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  3. I love Shepherd's Pie! This is such a great idea for leftovers!

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  4. Yum! Shepherds pie is one of my favourite comfort foods, I love the warm potato goodness especially in the colder months. I've never actually made me own - I really should! x

    Jasmin Charlotte | UK Lifestyle Blog

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  5. It looks delicious and I think I can actually make it LOL
    http://www.averysweetblog.com/

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  6. Comfort food is so essential for fall / winter - this looks yum!

    xx

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  7. My boyfriend introduced me to Shephard's Pie. I can't believe I never had it until recently. You're right, it's great to make with leftovers! It's so delicious!

    xo
    Rachel

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Talk nerdy to me.