In the kitchen with Elisa
Leftover Turkey Shepherd's Pie
Creamy filling with a soft mashed potato topping
What to do with all the turkey?​
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I am back at this question today and I have a delicious recipe for you! :) I get so excited when it comes to leftovers, especially when it is leftovers like some sort of roasted meat or vegetables. Because this always means I have a chance to take these leftovers and make them into a delicious meal. Since turkey is the main meat of the holiday season, I am going to give you some great options for leftover cooking.
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Shepherd's Pie is the kind of a dish that I absolutely love during the winter months. It is baked in the oven, which means the house will be warm :) It is warm and creamy and packed with flavour, which makes you super happy and keeps the hunger away. And it is easily made with any ingredients you have on hand.
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I ​used turkey for this recipe, but of course you can substitute with chicken or you can even make it vegetarian and just use more vegetables instead. When it comes to the vegetables, I used carrots and broccoli, because that is what I happened to have in my fridge, simple as that :) If you ave something else, then feel free to use other vegetables. I think brussel sprouts, red, yellow or green peppers and zucchini would also taste great in this pie. Just make sure to adjust the cooking time accordingly for the vegetables. And for any fast cooking vegetables, there is no need for pre-cooking. Also since we are talking leftovers, if you have some leftover roast veggies, then you can just use those as also any leftover mashed potatoes.
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We really enjoyed this leftover turkey shepherd's pie and it will be my go to leftover recipe now, I know that :) Especially for the winter months. Hoping you will also enjoy it and will be motivated to use up all your leftovers from the holiday dinners.
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Stay warm Lovelies!​
Step by Step Video
RECIPE
Leftover Turkey Shepherd's Pie
Creamy filling with a soft mashed potato topping
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​INGREDIENTS
(makes about 8 portions)​
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2 medium white onions
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2 garlic cloves
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about 400g vegetables of your choice (I used two carrots and some broccoli)
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about 400g turkey meat
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50g butter
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50g flour
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500ml milk
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salt
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black pepper
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red paprika
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1-1.5kg starchy potatoes
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about 30g butter
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milk as needed
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salt to taste
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some grated cheese (optional)
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DIRECTIONS
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Start by preparing the vegetables for the filling. If you have some leftover vegetables then skip this step and proceed to making the white sauce.
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Peel and finely slice the onions and the garlics. Peel the carrots and cube them into small cubes. In a large pan over medium heat start frying the vegetables with a little olive oil. You only want them to soften slightly, not to brown them. While the rest of the vegetables are cooking, wash and cube the broccoli. Since broccoli cooks very fast it doesn't need to be pre-cooked with the rest of the vegetables.
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Once the onion is translucent and the carrots have slightly softened, turn off the heat, add in the turkey meat and the broccoli. Mix shortly and leave aside.
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To make the white sauce, melt butter in a medium pot over medium heat. Once the butter has melted, add in the flour while whisking continuously and once you have added all of the flour, continue mixing for another couple of minutes. Make sure to keep the heat on medium. Then start adding the milk slowly while whisking. Once you have added all of the milk continue heating over medium-high heat while whisking continuously until the sauce thickens up. Then remove from heat and season with salt, pepper and some red paprika.
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Take a 22cm x 32cm casserole dish with high sides and add in the turkey with the vegetables and the white sauce. Mix until combined.
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To make the mashed potatoes, peel and cube the potatoes and cook in salted water until soft (about 15 minutes). Remove from heat, strain the water and add the butter. Mash the potatoes with a potato masher adding in some milk to make it soft and creamy. The mashed potatoes for the shepherd's pie should be a little softer than your usual mashed potatoes.
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Add the mashed potatoes on top of the vegetables and smoothen with a spoon. If you want you can also either pipe the mashed potatoes on top or make a pattern with a fork.
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Grate some cheese of your choice on top and bake in 200°C bottom top heat at the middle shelf of the oven for 40-45 minutes or until golden. Remove from the oven and let rest for about 15 minutes before serving.
