Alstede Fresh Leftover Turkey Shepherd’s Pie
Ingredients:
1 cup of leftover mashed potatoes
1 c Mushrooms, sliced
1/2 Onion, chopped
1/2 – 3/4 c sliced celery sauteed in a little butter & oil
2-3 T Butter -divided
2-3 T Olive oil-divided
1 T Cornstarch
1 1/2 c Turkey Broth
2-3 T sour cream
3/4 c leftover cooked carrots sliced or 2 carrots shredded and sauteed in a little butter and oil
1 – 1 1/2 c Cooked spinach or leftover broccoli florets
or leftover green bean casserole
1 c Cheddar cheese
1 cup of prepared Turkey stuffing leftover, optional
2 C Roasted Leftover Turkey
1/4 – 1/3 c Breadcrumbs for topping
8-10 slices of crisp cooked bacon, drained and crumbled
Prepare the sauce: Melt 2 T butter and add 1 T of Corn Starch and mix to form a roux. Heat the broth to a simmer and add to the roux. Stir until slightly thickened. Allow to cool.
Stir in sour cream until smooth. Set aside.
Melt 1 T butter and 1 T olive oil and sauté the onion. Remove with a slotted spoon. Add the mushrooms to the pan. Add a little more fat as needed.
Cook the mushrooms until the edges are browned. Remove and add the celery. Allow to soften slightly.
Mix mushrooms, onions, celery and add to a buttered a 9×9 deep, oven safe, baking dish. Top with chicken or turkey.
Spoon over about one-third of the sauce.
Layer in carrots, spinach, or broccoli, and stuffing. Spoon over remaining sauce. Cover with mashed potatoes mixed with cheese and sprinkled with breadcrumbs.
Cover loosely with foil. Bake in a preheated oven at 350 for 40-50 minutes. Sauce should be bubbling. Remove the foil. Allow the casserole to sit for a few minutes before serving.
While baking prepare the bacon, drain, and crumble. Serve the casserole, sprinkle each portion with bacon and serve.
Farm Kitchen Tip: This is a recipe you can make your own depending on what you have leftover. Hopefully, you will have cranberry sauce to serve with the casserole for the refreshing cold
temperature and the beautiful jewel color that it will add to your plate.
Recipe & photo provided by Jenn Borealo
Culinary & Education Specialist at Alstede Farms
