Prep 15 mins
Cook 45 mins
I had all these vegetables and meat hanging around after Christmas and was trying to come up with a delicious way to use them up and not make it seem like we were eating leftovers. I think I came up with a very delicious way of doing it! Technically I guess you can’t really call this a shepherd’s pie as there hasn’t been a shepherd of a sheep within fifty yards of it, but my oh my, it’s sure some good!
- 2 cups diced cooked turkey
- 1 1⁄2 cups leftover turkey gravy
- 4 cups chopped leftover vegetables, such as carrots, Brussels sprouts, roasted parsnips, roast potatoes
- 2 cups leftover prepared stuffing, crumbled
- 6 small Italian sausages, wrapped in bacon wrapped (chipolatas, leftover cooked)
- 1 small onion, minced
- 1 cup leftover mashed swede
- 1 1⁄2 cups leftover mashed potatoes
- 1 egg, beaten
- Pre-heat the oven to 200*C/400*F.
- Heat the gravy up and then, in a large bowl, combine it with the turkey, vegetables, stuffing, minced onion and sliced chipolatas.
- Turn into a medium-sized lightly greased baking dish.
- Whip the swede, mashed potatoes and beaten egg together with your electric beaters.
- Spread evenly over the turkey/vegetable mixture.
- Place in the pre-heated oven and bake for 35 to 45 minutes until well heated through, bubbly and lightly browned on top.
- Remove from oven and let sit for 5 minutes before serving.