I have to be honest with you guys. If I see one more piece of turkey, I’m going to gag. Seriously. I am SO SICK OF IT. Luckily, this recipe for a lighter turkey sheperds pie used up the last bit I had left so I don’t have to deal with it again until Thursday. You know you’re a food blogger and writer when you’re already posting leftover recipe BEFORE IT’S EVEN THANKSGIVING. Even though I’m tired of Thanksgiving food, I actually loved this dish.
Shepherds pie is the definition of comfort food. I mean, mashed potatoes, meat and vegetables, all in one cozy little dish. This is a man’s meal, a stick to your bones after a long day in the lumber yard kinda dinner. However, since neither me or my husband do anything at all tough or manly, I decided to vastly ligthen this up. I have enough meat on my bones, if you know what I’m sayin’. I used just a wee bit of butter and cream in my taters and only used a dab of oil to cook the veggies. But don’t worry, this dish is still PLENTY hearty.
The magical thing about this turkey sheperds pie is that you can legitimately use ONLY leftovers for it. You don’t have to cook a thing if you don’t want to! If you have leftover mashed potatoes (can be sweet if you have them), leftover cooked vegetables and leftover turkey, you have this meal. If you’re the primary cook on Thanksgiving, I bet the last thing you want to do the day after Thanksgiving is cook again, am I right?
I was so excited leftover recipes was the challenge for this week’s #sundaysuppers because I have a fridge full of them. AND GUESS WHAT? I have NOTHING related to Thanksgiving left in my house! I could practically KISS my fridge I’m so happy. I’m hoping to do a t-day detox in preparation for Thanksgiving so I don’t ruin the magic for my best friend as I politely turn away any sort of Thanksgiving food. She’s cooking the meal herself this year, so I have to show her some love. Plus, she’s an amazing cook so I want to be able to love her food (which will be delicious!)
So whether you are over Thanksgiving or just getting started, bookmark this for black Friday. I mean, you need some strength, protein and heart to politely (read punch, kick and push) crazed people away from that J.Crew cashmere cardigan on sale for 75% off.
2 cups mixed vegetables (I used carrots and celery)
1/2 medium onion, chopped
2 cloves garlic, minced
1 1/4 cups low sodium chicken broth
1 1/2 cups mashed potatoes (I used this recipe, with russet potatoes)
4 tablespoons shredded cheese (I used Tillamook cracked pepper cheddar)
Salt and pepper to taste
Heat olive oil in a medium sauce pan over medium high heat. Add onions and cook for about 2 minutes. Add garlic, carrots and celery; reduce heat to medium and cook until soft and fragrant, about 5 – 6 minutes. Add in turkey and chicken broth. Reduce heat to low and simmer until liquid reduces.
Preheat oven to 350 degrees F. Remove vegetables from heat and scoop evenly into 4 lightly greased ramekins. Top the mixture with mashed potatoes and 1 tablespoon of shredded cheese.
Bake for about 20 minutes, or until cheese has melted and inside is bubbly.