Tonight I’m just not sure what to make for dinner. We have few things that “have to” be eaten except for leftovers. I thought of making turkey pot pie, but that would leave the potatoes. I thought of making shepherd’s pie, but I’d prefer to make it with ground meat. So I’ve decided to make Shepherd’s Pot Pie. I can use everything that I’ve got left over, plus I can add carrots, celery, and some chopped onions. You could substitute other leftovers for these. How about butternut squash cubes? How about mashed sweet potato as the topping? It’ll all work–unless those sweet potatoes were loaded with sugar or marshmallows!
- turkey, cubed
- leftover green beans (cut small) with turkey bacon
- leftover mashed potatoes, loosened with a bit of milk to make the mashed potatoes more easily spreadable
- leftover gravy
- leftover dressing (known as stuffing to some of you!)
- onions, chopped and sauteed and then cooked in leftover bean liquid
- carrots, chopped and sauteed and then cooked in leftover bean liquid
- celery, chopped and sauteed and then cooked in leftover bean liquid
Cut the beans into small pieces. Dice the turkey. Stir together everything except the gravy, dressing and mashed potatoes. Add a little dressing to flavor the mix. Add sufficient gravy to moisten everything. Put the mix in well-greased individual pie pans or ramekins (or in one big casserole). Spread the mashed potatoes on top. Bake at 350-375 degrees F until the mix is warm and bubbly and the mashed potatoes are nicely browned. Depending on how much milk you added to the mashed potatoes, you may need to broil the pies briefly to get the tops to brown.
You may also be interested in a more traditional shepherd’s pie: https://ozarkhomesteader.wordpress.com/2010/01/10/greek-inspired-lamb-shepherds-pie-with-ozark-grown-ingredients/