TURKEY SHEPHERD PIE

I cooked a large turkey this week and of course there are leftovers.  Besides the turkey, I had leftovers of cabbage rolls, gravy, mashed potatoes and stuffing.  After having turkey three days in a row, I had had enough turkey and we needed to go to Plan B.  Plan B is making things using turkey.  I followed up with three things. I froze part of one turkey breast and decided to make soup and shepherd's pie.  I had already frozen the carcass and bones after the meat was initially carved for future soups.

Using some of the fresh cooked turkey meat, I will make turkey rice vegetable soup.  I plan to add the three leftover cabbage rolls and these will add great flavour to the soup.  But that will be done  tomorrow.  Tonight, after supper was done, I made the shepherd's pie.  I decided to add some of the stuffing to the mashed potatoes as the top layer.  I had enough leftover mashed potatoes but thought adding the stuffing would add flavour and since the stuffing was really tasty I wanted to use some of it.  This recipe is adaptable to adding different vegetables depending on what you like.  I used a medium size pan, about 9 X 13 or so inches.  If you have less leftover turkey and mashed potatoes, you can use a smaller pan.  You can also use sweet potatoes instead of white potatoes.  If you don't have leftover mashed potatoes, you can cook 2 to 3 potatoes and mash them to add as the topping.  I froze the assembled pie and will bake it for a future meal in a month or two.

Assembled and ready to freeze.

INGREDIENTS:

2 tbsp oil 

1 clove garlic, minced

1 onion, chopped

2 stalks celery, chopped

2 carrots, chopped

peas and corn - optional

2 to 3 cups chopped turkey 

1/3 cup gravy 

salt and pepper to taste

2 cups mashed potatoes

1 cup leftover stuffing

1/2 cup grated cheddar cheese

DIRECTIONS:

Using a medium to large frying pan, add the oil and heat the pan using a high temperature.  Add the onion and garlic and reduce heat to medium.  Sauté for 5 minutes, stir often and don't let the onions get brown.  Add some water if the onions and garlic are sticking to the frying pan.  Add the remaining vegetables and continue sautéing and stirring for about five minutes.  Add some water if the mixture is sticking.  Add the turkey and gravy to the pan and combine well.  Turn the heat off. 

In a medium size bowl, combine the stuffing and mashed potatoes.  Add 1/4 cup of the grated cheese to the potato mixture and combine.

Into a baking pan, add the cooked vegetables, turkey and gravy.  Layer the mashed potatoes mixture on top.  Cover the top with the remaining 1/4 cup shredded cheese. Wrap it up for freezing or bake at 350 degrees F for 30 to 40 minutes.  If it is frozen and then placed in the oven, the baking time will be longer.   Serves 4 to 5 people. 

VEGETARIAN SHEPHERD'S PIE

This recipe is a remake of the traditional shepherd's pie but uses kidney beans instead of ground beef. It uses cheese but could be made using vegan cheese or nutritional yeast. I liked using kidney beans as the bean base as they are a larger hearty bean and I think better suited to this dish than using black beans or chick peas. The shepherd's pie turned out well and it was enjoyable.  I also like mashed potatoes which goes well with everything. Well almost everything.  I haven't tried mashed potatoes and chocolate but I have tried chocolate potato chips which I liked.

Carrots and celery added to the bottom of the casserole dish. 

The kidney bean mixture is layered over the carrots and celery.

Mashed potatoes and shredded cheese provide the top layer. 

INGREDIENTS:

1 onion, chopped            

2 cloves garlic, minced

1/3 cup chopped walnuts or almonds            

19 oz can kidney beans, drain and rinse

1 small can tomato paste            

1 tsp Worcestershire

1 tsp soy sauce            

salt and pepper to taste

1/2 tsp herbes de provence or add marjoram and dried basil or use fresh thyme and basil

1 cup water

2 cups diced celery            

2 cups diced carrots

5 medium potatoes            

½ cup milk

½ cup shredded cheese            

Parmesan cheese to cover top

DIRECTIONS:

1. Peel, cut small & cook potatoes; drain & mash with the ½ cup milk and ¼ cup of the cheese.

2. Sauté in olive oil, the onion, garlic and walnuts for 5 minutes; add kidney beans, tomato paste, water, Worcestershire, soy sauce and herbs.  Bring to boil then simmer for 20 minutes.

3. Microwave carrots and celery in small amount water until almost cooked, drain & put in bottom of a sprayed casserole dish.  I used a large Corel casserole dish.

4. Top with the hot bean mixture.

5. Spread hot mashed potatoes over top; sprinkle with shredded cheese then Parmesan.

6. Bake @ 350°F until bubbly (about 30 minutes)  Serves 6.