Friday, November 28, 2008

Turkey Shepherds Pie

I am always trying to figure out a way to use up some of the leftovers from Thanksgiving. Shepherds Pie is a relatively quick meal to make that will help find a purpose for all that extra turkey, mashed potatoes and the some of the leftover veggies on that crudite platter. Your kids will love it and you will be glad that you won't be eating turkey sandwiches for the next week!

2 1/2 C. of leftover turkey(breast or dark meat is fine), cubed
1 TBS. olive oil
1 TBS. butter
1 C. onions, chopped
1 C. carrots, peeled and chopped
1/2 C. frozen peas
2 cloves of garlic, minced
4 ozs. Mushrooms(I like crimini, but button are fine)
4 C. leftover mashed potatoes
1 TBS. flour
1 bay leaf
1 tsp poultry seasoning
2 tsp. ketchup
A couple dashes of worcestershire sauce
1/4 C. flat leaf parsley, chopped
1 1/2 C. chicken broth
3/4 C. cheddar cheese
Salt and pepper to taste

Preheat oven to 350. Butter a 2 Quart casserole dish and set aside. In a large frying pan, add oil and heat to smoking. Reduce heat to med high and add onions and carrots and saute for about 3-4 min until veggies are softening. Then add mushrooms, garlic and bay leaf to mix and saute for a couple of minutes. Add in flour and stir to coat, then add in ketchup and worchestershire sauce. Add in Turkey and then add the broth slowly and bring to a boil. Stir occasionally and wait until thickened(about 8 min), then add in the peas and parsley. Discard the bay leaf.Salt and pepper to taste. Remove from the heat and pour into the casserole dish. Top with mashed potatoes and smooth to the edges. Top with cheddar and bake 25 min until bubbly and golden brown. Let stand 10-15 min before serving.

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