Tuesday, December 1, 2009

Wok's For Dinner: Turkey Shepherd Pie

This is an absolute favorite meal of ours, made using leftovers from Thanksgiving (sshhh, don't tell my husband! ;). And you can easily double or triple this recipe to feed a large crowd.

Turkey Shepherd Pie

1 Tbsp olive oil
2 medium carrots, sliced thin
1 medium onion, chopped
1 medium celery, diced
3/4 cup milk
2 Tbsp flour
1 cup chicken broth
1 can corn
1 cup frozen peas
2 cups bite-size pieces leftover cooked turkey meat
1/2 tsp salt
1/8 tsp ground black pepper
pinch dried thyme
2 cups leftover mashed potatoes

In a 5-quart Dutch oven or 6-quart saucepan, heat olive oil over medium heat until hot. Add carrots, onion and celery. Cook until tender and lightly browned, about 15 minutes. Meanwhile, in a small bowl, stir mashed potatoes with 1/4 cup milk until combined. Preheat oven to 450 degrees. In medium bowl, mix flour with chicken broth and remaining 1/2 cup milk until blended. Pour broth mixture into pan with vegetables. Heat over high heat until mixture boils and thickens slightly, stirring often. Boil 1 minute, then reduce heat to medium. Add corn, peas, turkey, salt, pepper and thyme, stirring until heated through. Place turkey mixture into a 13x9-inch baking dish. Top turkey mixture with mashed potatoes. Bake 30 minutes or until potatoes are lightly browned.

I absolutely love this meal! I don't make it but about once a year, and always right after Thanksgiving. It's kind of a "tradition." I'm not a big fan of traditional turkey, so I just don't make it--ever. I get my fill at Thanksgiving. But I do love this meal using the leftover turkey. Of course, you could use chicken instead of the turkey. The nice thing about this meal is that it's loaded with vegetables, making a great one-pot dish. Both of my kids like it, and hubs definitely ate his fair share. :)

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