Posts Tagged ‘left-overs for dinner’
In the last Feedbag recipe post we roasted a turkey breast. I’m saving the bones and a bit of the meat in our freezer for a turkey soup, but after dinner last week we had quite a bit of meat and mashed potatoes hanging around. Our friends, the Gin Soaked Raisin food blog duo came over and brought some delicious sides for blogtastic dinner. We had a little of the delicious roasted asparagus that Amanda had brought as a side that we threw into this recipe. Asparagus in Shepherd’s pie? Why not! The more vegetables the merrier.
If you’re looking for a general recipe for shepherd’s pie that will guide you through the process of making mashed potatoes and cooking meat – here’s a good one via Saveur. Our recipe uses left-overs: you can follow our roasted turkey breast recipe, and enjoy the bounty, using excess turkey in this day after recipe. You can also make a vegetarian version of our shepherd’s pie by using some TVP or roasted tofu. I’d substitute about 2 cups of either veggie option in lieu of meat.
The first photo shows the primary layer of vegetables, the second is the turkey layer with Aleppo pepper, and the third is the final layer of mashed potatoes sprinkled with feta, nutmeg, & fresh ground pepper.
– 2 cups of left-over roasted turkey, other meat, TVP, or roasted tofu
– About 2 cups of mashed potatoes
– 1 to 2 Tablespoons of olive oil
– 1/4 cup of feta cheese
– 1 1/2 cups of baby carrots, diced
– 1 1/2 cups of celery, including leaves, diced
– 1 1/2 cups of frozen corn
– Any left over roasted carrots, onions, asparagus from your roasted turkey breast meal
– 1 teaspoon of Aleppo pepper to sprinkle over diced turkey
– 1 teaspoon of nutmeg to sprinkle on top of mashed potato top layer
– salt & freshly ground pepper to taste
– Prepare meat or meat substitute
– Prepare mashed potatoes.
– Preheat oven to 400 degrees
– Coat a large casserole dish with olive oil
– Chop and mix your vegetables together, integrating left over roasted vegetables, seasoning with salt and fresh ground pepper
– The first layer of your shepherd’s pie is the vegetable layer
– Chop left over turkey breast in a medium dice for your second layer, season with Aleppo pepper
– Warm your left over mashed potatoes up in the oven, sauce pan, or amicrowave to make them fluffy & manageable
– Layer the top of your shepherd’s pie with 2 cups of mashed potatoes
– Sprinkle 1/4 cup of feta cheese on top of the mashed potato layer, some freshly ground pepper, a teaspoon of ground nutmeg, and drizzle just a bit of olive oil on top
– Bake uncovered at 400 degrees for 30 minutes, until just browned
Shepherd’s pie is one of those dishes that stands alone! Best served with an oatmeal stout or a Guinness if you enjoy beer.