Skip the leftover sandwich this year, try Chef Kieron's Thanksgiving Leftover Shepherd's Pie!
Looking for an alternative approach to relish your Thanksgiving leftovers? Forget the sandwich this year and combine your favorite excess trimmings into a scrumptious Shepherd’s Pie.
Shepherd’s Pie is a traditional British dish that was created as a means to use leftover meat to concoct a meat pie with a rich mashed potato topping. The dish’s origin makes our head chef, Kieron Hales, a trusted source for devising a mouthwatering interpretation by using traditional Thanksgiving remnants.
Whether you’re using Thanksgiving leftovers ordered from us or made at home, this is a simple yet delicious recipe designed to savor them.
- Large heavy-bottomed pan
- Vitamix or food processor
- 9x13 inch baking dish (we love this one from Lodge Cast Iron)
- You may end up with a bit extra, in which case toss it in an a href="http://shop.lodgemfg.com/stoneware/8x8-inch-red-baking-dish.asp" target="_blank">8x8 inch baking dish and enjoy the following day!
- ⅓ cup pomace oil
- 1 red onion, roughly diced
- 2 sticks of celery, roughly diced
- 1 small leek, rough diced (use the whole thing!)
- 4 cloves of garlic, pureed
- 1 tsp kosher salt
- 1 cup cooked carrots, roughly diced
- 1 cup cooked brussels sprouts, roughly diced
- 2 cups of gravy
- 1 cup of stock of your choice
- 1 cup heavy whipping cream
- 1 cup cooked dark meat turkey, roughly chopped
- 1 cup cooked white meat turkey, roughly chopped
- ¼ cup of sherry
- 4 ½ cups of mashed potatoes
- 5 ½ cups of stuffing, roughly chopped
- Add oil to a large heavy-bottomed pan and bring it to medium heat.
- Add onion, celery, and leeks into the pan then cook until tender for about 10-15 minutes.
- Meanwhile, add roughly chopped stuffing into a blender and pulse until it becomes a breadcrumb-like consistency. Set aside.
- Puree garlic cloves with salt and then add them to the pan and cook for five minutes.
- Add diced carrots, brussels sprouts, gravy, stock and 1 cup of blended stuffing to the pan. Bring to a simmer for 10 minutes.
- Add heavy whipping cream and bring back to a simmer for 10 minutes.
- Add all of the chopped turkey meat and sherry to the pan. Bring back to a simmer and adjust seasoning as needed.
- Remove from the stove and place the mixture into a 9x13 inch casserole dish. Place the dish in the refrigerator for 20 minutes.
- You may end up with a bit extra, toss it in an 8x8 inch baking dish and enjoy the next day!
- Mix the remainder of the blended stuffing with your mashed potatoes. Adjust seasoning as needed.
- Remove the turkey mixture from the refrigerator.
- Using your hands, place a thin layer of mashed potato mixture on top of the turkey mixture.
- Place the dish in the oven at 375F for 40 minutes (or until the mashed potato mixture is crispy).
- Let cool for 10 minutes.
- Serve and enjoy!
Prefer to leave the work to us?
Cornman Farms’ Thanksgiving To-Go is available to order until Saturday, November 23.