Turkey Shepherd's Pie With Two-Potato Topping (Or Chicken)

Total Time
32mins
Prep 12 mins
Cook 20 mins

This is the ultimate Thanksgiving/Christmas dinner leftover recipe. The recipe keeps in mind that the ingredients being used are from separate dishes that are *already* seasoned. If you are making either of the potatoes from scratch for the recipe, go ahead and season them as if you were making that dish to serve as a side. The same with the gravy, if it is not homemade roasted turkey gravy, add some more seasoning to it. Of course you do not have to have leftovers to make this, but it is a good way to use up the turkey, mashed potatoes, sweet potatoes and gravy without the dish tasting like leftovers. I have also made it with chicken with excellent results. This is a real family pleaser and our 4 year old actually asks for this for dinner a lot. The original recipe was adapted from Chef Jimmy Bradley of the Red Cat in New York City. It can also be prepared in individual 1 1/2-cup ramekins; check them for doneness after 20 minutes. WINE: A bighearted Chardonnay will echo the texture of the smooth gravy and the soft mashed potato topping. Look for a reasonably priced, fruity wine, such as Australia’s 1999 Rosemount or the 1999 Lindemans Bin 65.

Ingredients Nutrition

Directions

  1. Melt 2 tablespoons of butter in a large skillet and add onion, celery, carrot and garlic. Cook over low heat until softened, about 12 minutes. Stir in turkey or chicken and cook until heated through. Add the gravy and orange juice to the mixture and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a round, oval or 9-by-12-inch baking dish and let cool.
  2. Preheat the oven to 400°. In a bowl, mix both potatoes together and add chives. Season with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter.
  3. Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving.
Most Helpful

5 5

Yum, Yum, Yummy! Such a great & quick way to use up leftovers. Instead of chopping up a carrot, i used leftover veggies (corn, peas, carrots). Also to make my dried-out-day-old mashed potatoes a little creamier, I added a bit of cream cheese. I'm not too adventure-some; so, I left out the orange juice. Other than that, no changes & VERY happy with the results! Thanks for sharing.

5 5

I thought this was a wonderful way to use up turkey, as well as all the other left overs. I used all dark meat, since i'd already froze the white meat. It worked fine. I also added cooked carrots left from 24k Carrots from mama's kitchen. I added the carrots after the celery and onions were cooked. I didn't have sweet potatos, so I used regular mashed potatos and added even more. Anyway, it all turned out very good. This recipe has wonderful potential for a great deal of variety. I think the turkey filling part would be good in turkey pot pies. I think I'll try peas in it next time. Thanks for a great recipe.

5 5

Excellent! Lovely combination of flavors and sure to be a kid favorite. Made exactly as stated except I made four individual servings in 2 quart Pyrex dishes (filled half full, so pint containers will also work). When cooled, I pressed plastic wrap down over the topping, wrapped in foil and froze two for another meal. Next time I might sprinkler some crumbled stuffing over the mashed potatoes and perhaps add green beans or peas to the filling. Thanks for the wonderful recipe - we'll certainly be making this after every turkey dinner!

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