Leftover Turkey Shepherd's Pie
Everyone has their own way of using up holiday leftovers. If you find yourself with turkey and can't really face yet another turkey sandwich, how does this leftover turkey shepherd's pie with Guinness sound? You can use leftover mashed potatoes in it as well.
Servings: 9
Ingredients
- 2 Cups turkey leftover (smoked or regular), shredded
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 2 Cloves garlic crushed
- 1 yellow onion diced
- 1 Teaspoon thyme dried
- 1 Tablespoon sage fresh
- 3 Tablespoon tomato paste
- 3 carrots diced
- 3 parsnips diced
- 2 Stalks celery diced
- 2 Tablespoon salted butter melted
- 1 Cup Guinness
- ½ Cup bone broth
For the Mashed Potatoes Topping
- 2 lbs Yukon gold potatoes unless you have leftover mashed potatoes, then use those!
- ¼ Cup salted butter
- 4 Cloves garlic
- 1 Teaspoon Worcestershire sauce
- 2 Tablespoon sour cream
- ½ Teaspoon onion powder
- 1 Pinch salt
- 1 Pinch black pepper
Instructions
- Preheat the oven to 375 degrees F and place a deep cast iron skillet over medium high heat. Prepare diced vegetables as it heats.
- Add olive oil and diced onions to a sauté pan over medium high heat. Sauté for 3 minutes, then add the tomato paste. Pincé the tomato paste for 5 minutes, then add ¼ cup of Guinness and butter. Cook for 10 minutes.
- Meanwhile, start preparing the potatoes. Add 4 cups of salted water to a Dutch oven along with potatoes. Bring to a boil and cook for 15 minutes.
- Add the carrots, parsnips, celery, garlic, and dried thyme to the pan. Stir and cook for 5 minutes.
- Drain the potatoes and add melted butter, crushed garlic, Worcestershire, sour cream, onion powder, thyme, and a pinch of salt and pepper. Mash completely and allow to cool as the filling is cooked (2 minutes)
- Combine shredded Turkey with sage and add to the pan. Stir well, then pour in the remaining Guinness and bone broth. Bring to a simmer, then lower heat to medium/low. Cook for 15 minutes.
- When 5 minutes remains for the filling, add potatoes to a piping bag.
- Remove cast iron from heat. Pipe potatoes over the top.
- Place into the oven and bake for 30 minutes.
- Garnish with fresh chopped parsley.
Notes
Let the tomato paste cook out: Give it a few minutes to pincé. This deepens the flavor and helps the sauce taste richer.
Pipe the mash for presentation: It gives the top a beautiful finish and browns evenly.
Make it ahead: Prep everything the day before, then bake when you're ready to eat.
Season the potatoes well: Don’t forget salt—underdone mash can fall flat.
Pipe the mash for presentation: It gives the top a beautiful finish and browns evenly.
Make it ahead: Prep everything the day before, then bake when you're ready to eat.
Season the potatoes well: Don’t forget salt—underdone mash can fall flat.
Nutrition
Calories: 256kcal | Carbohydrates: 33g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 438mg | Potassium: 855mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3797IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
