I just heard Oxford declared “selfie” as the word of the year for 2013. I’m not great at selfies but I think if I took one, it would look something like the photo above. I am a messy version of a classic dish. With food flying everywhere.
Oh look! Our new puppy just took her own selfie after she got het toes done!
Okay enough of the cutest puppy in the world…Thanksgiving is a little more than a week away and I am already thinking about leftovers. In fact, I think I may like leftovers more than I like the actual dinner. My husband starts making turkey sandwiches on Thanksgiving night practically right after the turkey is put in the fridge so I think we all may just be wired that way over here.
This Turkey “Shepherd’s” Pie is another one of my mash-ups, a play on the traditional version which contains lamb. Got leftover turkey? Awesome. Got leftover mashed potatoes? Perfect. What about peas? All good. You may just have just about everything you need to make these suckers without having to go to the store after Thanksgiving. You can sit at home with a belly full of food like my family does waiting the the really full feeling to go away so we can eat more!!!
- For the mashed potatoes:
- 5 medium russet potatoes, peeled and quartered
- 2 tbsp butter
- ½ cup half & half
- salt and pepper to taste
- For the filling:
- 2 tbsp olive oil
- 1 tbsp butter
- 4 carrots, sliced ¼ inch thick
- 1 medium onion, finely chopped
- 2 cups fresh white mushrooms, chopped
- ½ cup dry white wine (optional)
- ¼ cup all-purpose flour
- 1 ½ cups whole milk
- 1 cup half & half
- 2 cups cooked turkey, chopped into ½ inch chunks
- ¼ tsp fresh thyme, chopped finely
- 2 cups frozen peas, thawed
- 2 tbsp fresh lemon juice
- Preheat oven to 400°F.
- Start the potatoes. Bring a large pot to a boil and add potatoes, Cook until potatoes are tender but not mushy, about 215-20 minutes. Drain and put potatoes through a ricer or use an electric mixer to mash. Add butter, half and half and mix until combined, but do not over-mash! They will turn into glue. Season to taste with salt and pepper.
- Start filling. Heat oil and butter in a large saucepan over medium. Add carrots, onion, and mushrooms; season with salt and pepper, and cook until carrots are tender, 8-10 minutes. Add wine (optional) and cook another 5 minutes. Add flour, and cook, stirring until vegetables are coated for 1 minute. Gradually add milk and half & half, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 10 minutes. Stir in turkey, thyme, peas and lemon juice. Bring to a simmer and season to taste with salt and pepper. Pour filling evenly into four mini coquette dishes or casserole dish.
- Put mashed potatoes into a piping bag or large plastic bag with a small part of the corner cut out. Pipe mashed potatoes onto the top of the filling, making small peaks as you go. Place in the oven and bake until golden and bubbling, 15-20 minutes. Let pot pie cool a few minutes before serving.