Here’s a smackin’ good way to use up Thanksgiving leftovers.
SHEPHERD’S PIE
PREP TIME: 25 MINUTES
COOK TIME: 45 MINUTES
MAKES: 8 SERVINGS
1 T butter
½ onion, minced
3 celery stalks, sliced
4 medium carrots, sliced (about 1 ½ cups)
1 ½ cups green beans, sliced into ½” long pieces
1½ T fresh sage, minced
1½ t fresh thyme
4 cups turkey
1½ cups gravy, plus more for serving
5 cups mashed potatoes
3 cups kale leaves, minced (about 1 ½ cups)
2 T fresh parsley, minced
1. Preheat oven to 350°F
2. In a 6-quart pot or Dutch oven, melt butter over medium heat. Add onions, celery, and carrots.
3. Cook for about two minutes, and then add green beans, sage, thyme, turkey, and gravy. Set aside.
4. In a large bowl, mix together mashed potatoes, kale, and parsley.
5. Spoon potatoes evenly over the top of the turkey and vegetables.
6. Bake at 350°F for 45 minutes.
7. Serve with warm gravy.
Gather ingredients.
Melt 1 T butter over medium heat in a 6-quart pot or Dutch oven.
Add 1/2 onion, minced.
Add 3 sliced celery stalks.
Add 1½ cups sliced carrots. Stir to combine, and cook for about 2 minutes.
Add 1½ cups green beans, sliced into ½ long pieces.
Add 1½ T fresh sage, minced.
Add 1½ t fresh thyme, minced.
Stir to combine, then add in 4 cups turkey.
Stir in 1½ cups gravy (save the rest for serving).
To prepare the mashed potato topping, add 1½ cups kale leaves, minced.
Then add 2 T minced fresh parsley.
Mix it all together.
Spoon potatoes evenly over the turkey and vegetables.
Bake at 350°F for 45 minutes.
Serve with warm gravy.
