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Two-Potato Turkey Shepherd’s Pie: A Comforting Twist on a Classic Recipe

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Ingredients

Adjust Servings:
2 tablespoons unsalted butter
1 tablespoon butter, melted
1 medium onion, finely chopped
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
1 garlic clove, minced
4 cups turkey meat (raw or cooked) or 4 cups chicken, diced (raw or cooked)
1 - 1 1/2 cup turkey gravy (amount depends on how dry your ingredients are...) or 1 -1 1/2 cup chicken gravy (amount depends on how dry your ingredients are...)
2 tablespoons orange juice
1 tablespoon flat leaf parsley, chopped
2 teaspoons sage, finely chopped
salt
fresh ground pepper
2 cups mashed potatoes
1 cup mashed sweet potatoes

Nutritional information

299.2
Calories
107 g
Calories From Fat
11.9 g
Total Fat
6.6 g
Saturated Fat
72.7 mg
Cholesterol
940.4 mg
Sodium
41.8 g
Carbs
5.2 g
Dietary Fiber
9.2 g
Sugars
7.1 g
Protein
333g
Serving Size

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Two-Potato Turkey Shepherd’s Pie: A Comforting Twist on a Classic Recipe

Features:
    Cuisine:

    This is like a Shepherd's pie meets pot pie and I'm here for it! It tasted like Thanksgiving in a casserole form. The flavors were spot on and it came together rather quickly, which is always a bonus in my book.

    • 52 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Turkey Shepherd’s Pie With Two-Potato Topping (Or Chicken), 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 Australias 1999 Rosemount or the 1999 Lindemans Bin 65 , This is like a Shepherd’s pie meets pot pie and I’m here for it! It tasted like Thanksgiving in a casserole form The flavors were spot on and it came together rather quickly, which is always a bonus in my book


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    Steps

    1
    Done

    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
    Done

    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
    Done

    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.

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    Taylor Wong

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