Thanksgiving Leftovers Shepherd's Pie by Emeril Lagasse
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T plus 4 T butter1 tsp. olive oil1 C yellow onions, chopped1 C carrots, peeled and chopped1/4 tsp. Essence1/8 tsp. plus 3/4 tsp. kosher salt1/2 tsp. plus 1/4 tsp. black pepper1 tsp. garlic, minced4 oz. mushrooms, sliced1/2 tsp. dried thyme1 bay leaf1 T all-purpose flour2 tsp. tomato paste1 1/4 lb. ground turkey breast1 1/4 C chicken broth2 lb. potatoes, peeled, quartered, and cut into 1-inch wedges1/2 C milk3 T heavy cream
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, 1/8 tsp. salt, and 1/2 tsp. 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 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.
Place the potatoes in a medium, heavy saucepan with enough salted water to cover by 1-inch. Bring to the boil, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 25 minutes.
Drain in a colander and return to the saucepan. Over medium-low heat, cook the potatoes for 1 minute to dry. Add the milk, butter, cream, salt and pepper and mash until smooth, 3 to 4 minutes.
Carefully transfer the meat mixture to the prepared dish. Spoon the potatoes over the meat mixture, spreading to the edges. Bake until the potatoes are crisp around the edges, 22 to 25 minutes.
Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SHIRTTALES.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, 1/8 tsp. salt, and 1/2 tsp. 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 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.
Place the potatoes in a medium, heavy saucepan with enough salted water to cover by 1-inch. Bring to the boil, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 25 minutes.
Drain in a colander and return to the saucepan. Over medium-low heat, cook the potatoes for 1 minute to dry. Add the milk, butter, cream, salt and pepper and mash until smooth, 3 to 4 minutes.
Carefully transfer the meat mixture to the prepared dish. Spoon the potatoes over the meat mixture, spreading to the edges. Bake until the potatoes are crisp around the edges, 22 to 25 minutes.
Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user SHIRTTALES.
Nutritional Info Amount Per Serving
- Calories: 374.4
- Total Fat: 9.0 g
- Cholesterol: 47.9 mg
- Sodium: 458.4 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 6.0 g
- Protein: 29.8 g
Member Reviews