Thanksgiving Shepherd’s Pie
If you love Thanksgiving food as much as I do, and cook way too much intentionally to have leftovers, than this is the dish for you. Martha Stewart magazine published this recipe quite a few years back and I make one the weekend following Thanksgiving almost every year. This recipe is merely a template. No need to follow completely. Throw anything and everything you have leftover from Turkey Day into the pie tin. Key ingreds. are turkey, stuffing and mashed potatoes. All the rest makes it that more special.
If you love Thanksgiving food as much as I do, and cook way too much intentionally to have leftovers, than this is the dish for you. Martha Stewart magazine published this recipe quite a few years back and I make one the weekend following Thanksgiving almost every year. This recipe is merely a template. No need to follow completely. Throw anything and everything you have leftover from Turkey Day into the pie tin. Key ingreds. are turkey, stuffing and mashed potatoes. All the rest makes it that more special.
Ingredients:
3 cups cooked stuffing
1 cup cranberry sauce, plus more for topping (optional)
1 lb sliced cooked turkey
10 oz glazed carrots (or another leftover vegetable)
4 to 6 tbsp gravy
3 to 4 cups mashed potatoes
Preheat oven to 350F. In a 9-10″ pie plate, mound stuffing on bottom, layer with cranberry sauce, turkey, and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish. Top with more cranberry sauce, if desired. (I try to stuff a little bit of everything left over in it!)
Place pie on a baking sheet, and bake until heated through and potatoes are golden, 25-40 minutes. Let cool slightly.
