Leftover Turkey & Leek Shepherd's Pie
.
Yield
6 servingsPrep
30 minCook
48 minReady
86 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the filling | |||
| 2 ¼ | teaspoons |
canola oil
or olive oil, or any vegetable oil |
|
| 2 | large |
leeks
white and light green parts only, well washed and thinly sliced |
*
|
| 1 ⅔ | cups |
carrots
thinly sliced |
|
| 4 | cloves |
garlic
minced, or to taste |
|
| ⅓ | cup |
white wine
dry |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
sage
freshly chopped or 1/2 teaspoon dried, rubbed |
*
|
| 2 | cups |
chicken broth, low salt
or vegetable broth |
|
| 2 | cups |
turkey
cooked and diced or shredded, or chicken |
*
|
| 1 | cup |
peas, frozen
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| For the mashed potatoes | |||
| 2 | pounds |
potatoes
preferably yukon gold, peeled and cut into chunks |
|
| ½ | cup |
buttermilk
nonfat, up to 3/4 cup |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | large |
eggs
lightly beaten |
|
| ½ | tablespoon |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the filling: | |||
| 11 | ml |
canola oil
or olive oil, or any vegetable oil |
|
| 2 | large |
leeks
white and light green parts only, well washed and thinly sliced |
*
|
| 394 | ml |
carrots
thinly sliced |
|
| 4 | cloves |
garlic
minced, or to taste |
|
| 79 | ml |
white wine
dry |
*
|
| 45 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
sage
freshly chopped or 1/2 teaspoon dried, rubbed |
*
|
| 473 | ml |
chicken broth, low salt
or vegetable broth |
|
| 473 | ml |
turkey
cooked and diced or shredded, or chicken |
*
|
| 237 | ml |
peas, frozen
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| For the mashed potatoes: | |||
| 907.2 | g |
potatoes
preferably yukon gold, peeled and cut into chunks |
|
| 118 | ml |
buttermilk
nonfat, up to 3/4 cup |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | large |
eggs
lightly beaten |
|
| 7.5 | ml |
olive oil
|
|
Directions
For the filling:
Preheat oven to 425°F.
Add 2¼ teaspoons of oil in a large skillet or Dutch oven over medium heat.
Add leeks and carrots and cook, stirring, until the leeks soften, 6 to 8 minutes.
Stir in garlic and cook, stirring, 1 minute more.
Add wine and stir until most of the liquid has evaporated.
Stir in flour and sage and cook, stirring frequently, until the flour begins to change into light brown, 1 to 3 minutes.
Add broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots just start tender, 4 to 6 minutes.
Stir in turkey and peas and season to taste with salt and pepper.
Remove from heat and transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.
For the mashed potatoes:
Put potatoes in a large saucepan covered with cold water.
Bring to a boil over medium heat.
Cook, partially covered, until the potatoes are tender, 9 to 11 minutes.
Drain well and return the potatoes to the pan.
Cover and shake the pan over low heat to dry the potatoes slightly, 1 to 2 minutes.
Remove from the heat.
Mash the potatoes with a potato masher, fork or whip with an electric mixer, adding enough buttermilk to make a smooth puree.
Season with salt and pepper.
Mix in egg and ½ tablespoon oil.
Spread the potatoes evenly on top of the turkey mixture.
With the back of a spoon, make decorative swirls.
Arrange the baking dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, 28 to 30 minutes.
Cool for about 5 minutes.
Serve warm.
