Sunday, November 29, 2009

Shepherd's Pie, Thanksgiving style

If you're anything like us, you'll have lots of leftovers from Thanksgiving. We were expecting more company and therefore, less food to have in the fridge, however, that didn't happen. So we've got goodies bursting from the seams. We have to be creative with the food now, as the idea of straight turkey for the next week is not appealing to me one bit. Daren's been wanting to make a Shepherd's pie for some time now and this was his opportunity to shine. And get rid of Turkey Day leftovers.

  • 2 Italian sausages, casing removed
  • shredded turkey
  • mashed potatoes
  • stuffing
  • 1 cup turkey gravy or broth
  • corn
  • pepper
  • garlic
  • cayenne
  • salt, optional
  • casserole dish
  • skillet
The Italian sausage is absolutely optional, but in the event it will be used, remove the casing and brown it in a skillet first. Make sure it's cooked before adding it to the pie.

Preheat the oven to 400.

The ingredients can be added to the casserole dish as you see fit, save for the mashed potatoes which must go on last. The meats, corn, and stuffing should go in first. Cover them with the cup of turkey gravy or whatever broth you'd like to use if the gravy isn't available. If sausage is not being used, put in a pinch of salt. Add the potatoes so that it makes a thick layer. Sprinkle cayenne on the top for color and flavor. Put in the oven for about 20 minutes; looking for a golden-brown color of crust. It won't completely brown, but it won't be Mashed Potato White either.


The total of this meal is hard to calculate as we received a 20lb. turkey, a 10lb. bag of potatoes, and the corn for free. The ingredients we added on our own totaled $1.98 with leftovers for two small servings.

  • sausage 1.08$
  • turkey gravy 40¢
  • homemade stuffing 50¢

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