Wondering how to use up those Thanksgiving leftovers? Try this clever turkey shepherd's pie, which uses leftover turkey and gravy for the filling and is topped with a potato–sweet potato mash. The recipe comes from chef Jimmy Bradley of the iconic, now-shuttered Red Cat restaurant in New York City. Leftover turkey sandwich, who? We're making turkey shepherd's pie this year.
Ingredients
- 3 tablespoons unsalted butter, divided, 1 tablespoon of it melted
- 1 medium onion, finely chopped
- 1 medium celery rib, finely chopped
- 1 medium carrot, finely chopped
- 4 cups diced turkey meat
- 1 cup turkey gravy
- 1 tablespoon flat-leaf parsley, chopped
- 2 teaspoons sage, finely chopped
- kosher salt
- freshly ground black pepper
- 2 cups mashed potatoes
- 1 cup mashed sweet potatoes
- 2 tablespoons chives, minced
- 1 large egg, beaten
Directions
- Melt 2 tablespoons of the butter in a large skillet. Add the onion, celery, and carrot and cook over low heat until softened, about 12 minutes. Add the turkey and cook, stirring, until heated through. Add the gravy 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 9- x 13-inch baking dish and let cool.
- Preheat the oven to 400°F. In a bowl, blend the mashed white and sweet potatoes with the chives. Season the mashed potatoes with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter. 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.
