Day After Thanksgiving Turkey Shepherd’s Pie

  • Day After Thanksgiving Turkey Shepherd’s Pie
From Spencer Schmerzler
Day After Thanksgiving Turkey Shepherd’s Pie
Serves: 5-7 Cuisine: American

Our colleague Spencer Schmerzler is thinking ahead to the day after Thanksgiving. Now what are we going to do with that excellent left over turkey? Put it to delicious use with his cross-cultural Shepherd's Pie, calling upon Japanese Kelp stock and savory Spanish Pimenton. Enjoy.

Ingredients

  • 1 tbs Butter
  • 1 tbs Olive Oil
  • 1 Onion, chopped
  • 1 cup Carrots, chopped
  • 2 tbs Seasoning Blend, recipe follows
  • 1 tsp Garlic, minced
  • 8 oz Mushrooms, sliced
  • ¼ cup Tomato Sauce
  • 3 tbs All-Purpose Flour
  • 1 cup Ma-Kombu Kelp Stock
  • 2½ cups cooked Turkey, shredded/chopped
  • 1 cup Peas, fresh or frozen
  • Mashed Potatoes, recipe follows
  • Grated Cheddar Cheese
  • Salt & Black Pepper

Preparation

  • Preheat oven to 400 Degrees.
  • In a large skillet heat up butter and oil. Add onions and carrots. Sautée until soft.
  • Stir in the garlic, seasoning, and mushrooms. Cook for two minutes or until mushrooms are tender.
  • Add tomato sauce and flour until fully combined.
  • Add kelp stock and cook until thickened then add turkey.
  • Transfer mixture to a 8x8 baking dish. Top with mashed potatoes and cheddar cheese. Bake until cheese is melted.


Truffle Oil Mashed Potatoes

 

Ingredients

Preparation

  • Quarter potatoes and boil until soft.
  • Add butter and milk.
  • Mash until smooth.
  • Salt and pepper to taste.


Seasoning Blend

 

Preparation

  • Mix well.
  • Add butter and milk.
  • Mash until smooth.
  • Salt and pepper to taste.

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