Chef from Zingerman's Cornman Farms shares recipe for Thanksgiving Leftover Shepherd’s Pie

To learn more, visit https://www.zingermanscornmanfarms.com/

Thanksgiving Leftover Shepherd’s Pie Recipe

MATERIALS NEEDED

9x13 Inch Baking Dish (We love this one from Lodge Cast Iron!)

You may end up with a bit extra, toss it in an 8x8 inch baking dish and enjoy the next day!

INGREDIENTS

⅓ cup pomace oil

1 red onion, roughly diced

2 sticks of celery, roughly diced

1 small leek, rough diced (use the whole thing!)

4 cloves of garlic, pureed

1 tsp kosher salt

1 cup cooked carrots, roughly diced

1 cup cooked brussels sprouts, roughly diced

2 cups of gravy

1 cup of stock of your choice

1 cup heavy whipping cream

1 cup cooked dark meat turkey, roughly chopped

1 cup cooked white meat turkey, roughly chopped

¼ cup of sherry

4 ½ cups of mashed potatoes

5 ½ cups of stuffing, roughly chopped

HOW TO MAKE IT

Step 1:

Add oil to a large heavy bottomed pan and bring to medium heat.

Add onion, celery and leeks, cooking until tender for about 10-15 minutes.

Meanwhile, add roughly chopped stuffing to a blender and pulse until it has a breadcrumb-like consistency. Set aside.

Step 2:

Puree garlic with salt. Add to pan and cook for five minutes.

Add 1 cup of blended stuffing, diced carrots, brussel sprouts, gravy and stock to the pan. Bring to a simmer for 10 minutes.

Add cream and bring back to a simmer for 10 minutes.

Add all chopped turkey meat and sherry to the pan. Bring back to a simmer and adjust seasoning as needed.

Remove from stove and place mixture into a 9x13 inch casserole dish. Place dish in refrigerator for 20 minutes.

Step 3:

Mix remainder of blended stuffing with mashed potatoes. Adjust seasoning as needed.

Remove the turkey mixture from the refrigerator.

Using your hands, place a thin layer of mashed potato mixture on top of the turkey mixture.

Place dish in the oven at 375F for 40 minutes (or until the mashed potato mixture is crispy).

Allow to cool for 10 minutes.

Serve and enjoy!