I hope all of you have had a great Thanksgiving weekend.
One of the things I enjoy about Thanksgiving is trying out new “leftover” recipes. But there’s one go to recipe, Thanksgiving Leftovers Turkey Shepard’s Pie, that I’ve made the last five years. It is soooooo good.
I have to be honest, when I first spotted this recipe by Emeril, it sounded strange, for turkey anyway. But I’m a girl who loves to cook and try out new recipes. What was there to lose?
This is comfort food with great flavor. I’ve made Shepard’s pie before and found it bland, not this recipe, it has great flavor. What’s also great about it is that the ingredients come right from your Thanksgiving table.
Do yourself a favor and try this recipe out. It’s comes together quick.
Thanksgiving Leftovers Turkey Shepard’s Pie
Preparing the Veggies: Saute the onions and carrot in the oil, and add the Essence, salt and pepper. Saute till tender.
Add garlic, saute for 20 seconds, then add the mushrooms, thyme and bay leaf. Saute till mushrooms are tender.
Preparing the Sauce: Add flour, stir and cook for 1 minute. Stir tomato paste in and cook for 1 minute. Add turkey, stir in stock and peas, bring to boil, reduce and cook for 6-8 minutes.
Pulling All Together: Remove bay leafs, place in your baking dish, and spoon and spread the mashed potatoes over the top. Sprinkle with cheese and bake for 20 – 25 minutes. Till cheese is bubbly and hot.
Oh so good, this is one of Mr. Charmer’s favorites!
Thanksgiving Leftovers Shepard’s Pie
1 tablespoon unsalted butter
4 teaspoons olive oil
1 cup chopped yellow onions
2 carrots, peeled and chopped (about 1 cup)
1/4 teaspoon Essence or Creole Seasoning, recipe follows
1/4 teaspoon plus 1/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon minced garlic
4 ounces mushrooms, stemmed, wiped clean, and sliced
1/2 teaspoon chopped fresh thyme leaves
1 bay leaf
1 tablespoon all-purpose flour
2 teaspoons tomato paste
2 to 2 1/2 cups chopped or shredded roast turkey (white and/or dark meat)
1 1/4 cups chicken stock or canned chicken broth
1/2 cup green peas
4 cups leftover mashed potatoes or Basic Mashed Potatoes, recipe follows
3/4 cup grated sharp or medium Cheddar
Chopped parsley leaves, for garnish
Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.
Emeril’s Essence Recipe
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.