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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (333g) Recipe makes 4 servings The following items or measurements are not included below: 4 cups turkey meat |
||
| Calories 300 | ||
| Calories from Fat 108 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.0g | 18% | |
| Saturated Fat 6.6g | 32% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 741mg | 30% | |
| Potassium 731mg | 20% | |
| Total Carbohydrate 42.0g | 13% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 9.3g | ||
| Protein 7.0g | 14% | |
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Turkey Shepherd's Pie With Two-Potato Topping (Or Chicken)
By: NcMysteryShopper
Aug 17, 2005
This is the ultimate Thanksgiving/Christmas dinner leftover recipe. The recipe keeps in mind that the ingredients being used are from separate dishes that are already seasoned. If you are making either of the potatoes from scratch for the recipe, go ahead and season them as if you were making that dish to serve as a side. The same with the gravy, if it is not homemade roasted turkey gravy, add some more seasoning to it. Of course you do not have to have leftovers to make this, but it is a good way to use up the turkey, mashed potatoes, sweet potatoes and gravy without the dish tasting like leftovers. I have also made it with chicken with excellent results. This is a real family pleaser and our 4 year old actually asks for this for dinner a lot. The original recipe was adapted from Chef Jimmy Bradley of the Red Cat in New York City. It can also be prepared in individual 1 1/2-cup ramekins; check them for doneness after 20 minutes. WINE: A bighearted Chardonnay will echo the texture of the smooth gravy and the soft mashed potato topping. Look for a reasonably priced, fruity wine, such as Australia’s 1999 Rosemount or the 1999 Lindemans Bin 65.
SERVES 4
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon butter, melted
- 1 medium onion, finely chopped
- 1 medium celery rib, finely chopped
- 1 medium carrot, finely chopped
- 1 garlic clove, minced
- 4 cups turkey meat or chicken, diced (raw or cooked)
- 1-1 1/2 cup turkey gravy or chicken gravy (amount depends on how dry your ingredients are...)
- 2 tablespoons orange juice
- 1 tablespoon flat leaf parsley, chopped
- 2 teaspoons sage, finely chopped
- salt
- fresh ground pepper
- 2 cups mashed potatoes
- 1 cup mashed sweet potatoes
- 2 tablespoons chives, minced
- 1 large egg, beaten
Directions
1
Melt 2 tablespoons of butter in a large skillet and add onion, celery, carrot and garlic. Cook over low heat until softened, about 12 minutes. Stir in turkey or chicken and cook until heated through. Add the gravy and orange juice to the mixture and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a round, oval or 9-by-12-inch baking dish and let cool.2
Preheat the oven to 400°. In a bowl, mix both potatoes together and add chives. Season with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter.3
Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish > Savory Pies
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Meat > Poultry > Turkey
- Cuisine > European > Western > English
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Seasonal
- Occasion > Taste/Mood
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: mamamain
On Jun 23, 2009
I thought this was a wonderful way to use up turkey, as well as all the other left overs. I used all dark meat, since i'd already froze the white meat. It worked fine. I also added cooked carrots left from 24k Carrots from mama's kitchen. I added the carrots after the celery and onions were cooked. I didn't have sweet potatos, so I used regular mashed potatos and added even more. Anyway, it all turned out very good. This recipe has wonderful potential for a great deal of variety. I think the turkey filling part would be good in turkey pot pies. I think I'll try peas in it next time. Thanks for a great recipe.
From: jess21
On Dec 30, 2008
Just finished dinner - yum! I didn't make quite as directed; there weren't enough mashed potatos left, so I made up the difference by mashing the leftover parsnip casserole (#152495) and I didn't have any orange juice or chives. Great, easy recipe!
From: bluemoon downunder
On Oct 9, 2005
Because I made this with chicken (we don’t eat nearly as much turkey in Australia as Americans eat), I made what was a truly delicious Chicken Shepherd’s Pie. I didn’t have any gravy, so I added ½ cup of low-fat sour cream and a dash of wine (not quite traditional, but…), which worked out fine. I also added 3 chopped cloves of garlic with the onions, celery and carrots. The choice of parsley and sage gave a wonderful flavour to this Shepherd’s Pie with a difference! As did the combination of the two potatoes. All I’ll do differently next time is to double the portions, as this is a dish which would freeze well. Thank you for another great recipe!
From: Mike C.
On Oct 31, 2005
This turned out really well. I followed the recipe faithfully with the exception of substituting scallions for chives and dried sage for fresh (Amazingly, I had everything else on hand). My wife thought it was perfect as it was. I'm tempted to play around with it - maybe a little orange zest, maybe garlic, maybe tarragon. Anyway, it was even better leftover, which says a lot since the turkey was then doubly leftover.
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