Thanksgiving Leftovers Shepherd's Pie
Thanksgiving Leftovers Shepherd's Pie
When you're wondering what to do with Thanksgiving leftovers, why not make a pie with them? The savory dish will be a welcome treat in the days following Thanksgiving. This recipe has three options for a crust: regular crust, stuffing crust or crustless. This recipe is by Bill Daley and was originally published in the Chicago Tribune
Prep Time
40
minutes
Cook Time
45
minutes
Servings
8
Total time: 1 hour, 25 minutes
Ingredients
- 1 stick (8 tablespoons) butter, frozen
- 1 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons ice water
- 3 cup cooked stuffing
- 3 tablespoon melted butter
- 4 cups chopped cooked turkey (you can also use chicken)
- 3 cups chopped cooked vegetables
- 3 tablespoons butter
- 5 tablespoons flour
- 2 cups leftover turkey stock
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups of cooked mashed potatoes
Directions
- Make a dough.
- My go-to recipe comes from Ashley English's "A Year of Pies," adapted for a food processor.
- This recipe makes one 9-inch pie crust. (Make a double batch if using a top crust.)
- Cut butter into cubes.
- Place butter, flour and salt in the chilled work bowl of a food processor with a chilled metal blade.
- Pulse to cut the butter into the flour; the mixture should look like coarse meal.
- Pulse in the ice water.
- Place the loose, crumbly dough on a cutting board or counter.
- Using the heel of your palm, work the flour-butter mixture together, pushing it into a smooth ball.
- Wrap in plastic wrap; refrigerate 30 minutes to 1 hour.
- Lightly flour work surface and rolling pin.
- Begin stretching and thinning the dough with a rolling pin, slowly rotating the dough every couple of passes to help it spread evenly.
- When desired size and thickness is reached, fold the dough loosely into fourths; position it in a 9-inch tart or pie pan.
- Unfold the dough and press gently into pan.
- Trim off excess dough, leaving about a 1/2-inch margin.
- Fold over or push the extra dough down to build the sides of the tart crust.
- Refrigerate, covered.
- Take 3 cups of cooked stuffing (I had good results using a boxed stuffing), and mix with 3 tablespoons melted butter.
- Pulse in a food processor to achieve a crumblike consistency.
- Spoon the stuffing into your pie plate or tart pan, and spread to cover the bottom and sides, pressing firmly.
- Refrigerate, covered.
- This recipe is very improvisational because it depends on what you have leftover and how much.
- Aim for about 4 cups chopped cooked turkey (you can also use chicken) and 3 cups chopped cooked vegetables. (I used carrots, parsnips, onions and sliced mushrooms.)
- Mix together in a bowl; set aside.
- Melt 3 tablespoons butter in a saucepan over medium-heat.
- Cook 5 tablespoons flour in the butter until it turns golden-brown, stirring to prevent burning, about 5 minutes.
- Whisk in 2 cups leftover turkey stock, if you have it (no-salt chicken broth from the store, if you don't) and 1 cup whole milk.
- Bring to a boil, whisking constantly.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Your sauce should have a medium-thick consistency.
- Remove from heat.
- Assemble the pie.
- Toss the turkey and vegetables with the white sauce.
- (If you have leftover gravy, definitely use it here.)
- Pour filling into your pie crust or pan.
- Refrigerate, covered.
- Spread 4 cups of cooked mashed potato evenly over the pie.
- (Consider piping it on if you want a more finished look).
- Dot with butter.
- If you prefer a crust topping, repeat the crust recipe from step one.
- Arrange top crust atop the filling.
- Press gently to seal around the rim; cut slash marks into the top to allow steam to escape.
- If you like, brush on a simple egg wash (1 egg, beaten, mixed with 1 tablespoon water), so the crust takes on a golden hue while baking.
- Bake the pie in a 350-degree oven for 45 minutes or until heated through.
- Serve.