I know that Thanksgiving was a week ago, and it’s likely that your leftovers are already gone. We actually had grilled, whole chicken for Turkey Day, with no regrets, and we ended up buying a turkey roast on sale, after Thanksgiving. We also grilled that, and now I have some leftovers that I’d like to use up.
I really wanted to make a turkey pot pie, but then I thought of all the calories in that wonderful, buttery crust. Ummm, no. That’s just too many calories, especially for someone not abel to get enough exercise. I thought also of making the same with a biscuit crust, and decided against that, too~ especially when I noticed the red potatoes sitting on the counter, waiting to be used. Bingo. That’s when I realized that shepherd’s pie was my answer.
I wanted to make this fairly low calorie, so I’ve made a few tweaks, such as using chicken broth to mash the potatoes. I’ve also added lots of veggies to give us a good dose of vitamins and fiber, to give us some good protection in this very cool autumn, that we seem to be having. Best of all, this is really, very simple to make.
What you’ll need:
2-5 potatoes, (depending on size) scrubbed and cut into uniformly sized chunks
3-4 cloves garlic, divided use
1/4 cup yogurt
2 teaspoon minced parsley, divided use
salt & pepper
1 tablespoon olive oil
1 small onion, chopped
2-3 carrots, diced
2 celery ribs, diced
1 cup mushrooms, chopped
1 cup frozen peas, thawed (or fresh, if you can find them)
1 cup cooked turkey, cut into 1-inch dice
2 cups chicken broth
3 tablespoons flour
1 teaspoon dried or fresh thyme
1 teaspoon sage or poultry seasoning
We’ll start with the mashed potatoes…
Smash and peel 2 cloves of garlic and boil along with potatoes and in a pan of salted water, until fork tender. Drain the potatoes and place them back into the pan. Add the yogurt, 1/2 cup broth and 1 teaspoon of parsley (optional) and mash, until smooth and creamy. Set aside.
This is a good time to preheat the oven to 400º F.
In a large pan over medium heat, add the olive oil, and sauté the onion. Add in the carrots, mushrooms and celery and cook until soft. Mince the remaining garlic and add to the mix, cooking for 1 minute.
Add in the turkey and heat until warmed. Salt and pepper to taste, then add in the flour and herbs, stirring to coat.
Next, pour in the remaining broth, and bring the heat up to a simmer. Allow to cook for about 5 minutes, or until the mixture thickens. It should make a nice gravy. Add in the peas last, so they don’t get mushy.
Transfer the turkey/vegetable mixture to a greased 9″ x 9″ baking pan or casserole (or similar capacity dish) and spread it evenly. Spread the mashed potatoes over the top, swirling with the back of a spoon.
Bake for approximately 40-50 minutes, or until the top of the potatoes is golden brown.
Serves 6. Nice with a slice!