Too many mashed potatoes and veggies? This shepherd’s pie combines turkey and veggies in a savory sauce, topped with creamy mashed potatoes. It’s the perfect comfort food for the day after Thanksgiving.
Ingredients: *serves 6
For the stew:
2 ½ – 3 cups shredded or cubed turkey
Salt and freshly ground pepper
2 ½ cups chicken stock
¼ stick of butter
½ T olive oil
1 cup chopped onion
¼ cup + 2 T all-purpose flour
¼ cup half and half
3 medium carrots, peeled, chopped and blanched for two minutes. (Or you can just use leftover roasted carrots).
1 cup frozen, fresh or canned peas
½ cup frozen small whole onions
¼ cup minced fresh parsley + some for garnishing
¼ cup parmesan cheese, grated
For the mashed potatoes:
4 large russet potatoes
¼ stick of butter
About ½ cup half and half cream
- Preheat the oven to 375 degrees.
- In a small saucepan, heat the chicken stock. In a large pot, melt the butter and olive oil and sauté the onions over medium-low heat until translucent. Stir often so they don’t burn. Add the flour and cook over low heat for two minutes, stirring constantly.
- Add the hot chicken stock and simmer over low heat for one minute, or until thick.
- Add 1 teaspoon of salt, ¼ teaspoon pepper, and half and half cream. Mix in the turkey, carrots, peas, onions and parsley.
- Place the stew in an 8×10’’ baking dish. Place the dish on a baking sheet lined with foil or parchment (the stew will sometimes overflow while cooking). Bake for 15 minutes.
- While the stew is baking, make the mashed potatoes. Thoroughly wash the potatoes, peel them and chop them into one-inch pieces. Cook them in boiling water until soft enough to spear with a fork, 5-10 minutes.
- Drain the water and mash the potatoes. Add the butter and slowly add the cream until the right consistency. (Amount may vary depending on how creamy you like your potatoes).
- Add salt and pepper to taste.
- After 15 minutes, carefully remove the stew from the oven. Spread the mashed potatoes evenly on top of the stew, and sprinkle Parmesan cheese and some chopped parsley on top.
- Bake for another 15-20 minutes, or until cheese is melted and beginning to turn golden-brown.
- Allow to cool for 10 minutes, and serve warm.