Turkey Shepherd’s Pie

This is a great dish to make with leftover turkey from Thanksgiving or leftover roasted chicken anytime. My mom does an incredible Thanksgiving dinner each year and without a doubt, the leftover gravy is the most precious commodity; my brother and I are in a shameless competition when packing up leftovers at the end of the night– whoever is crafty and quick enough takes home the most gravy. If you can get your hands on some of the gravy, it will make a tasty addition to the pie mixture. It’s the ultimate in cold weather comfort food and the mashed potato part is an excellent side dish as well. The recipe is adapted from Rachel Ray.

For the potatoes:
2 1/2 to 3 lbs potatoes, peeled and cut into fourths
1- 5 oz. package garlic and herb Boursin cheese
1/2 stick butter
about 3/4 cup milk
salt and pepper
2 egg yolks
Boil the potatoes in salted water for about 20-25 minutes or until very very soft. Drain and add all the ingredients except the egg yolks. Mix with a hand mixer to make them nice and smooth (do not over mix, however, unless you want potato glue). Add the egg yolks last with the mixer running. Salt and pepper this generously. They should be nice and soft- easy to spread.

For the filling:
2 cups chopped leftover turkey meat (or chicken)
1 cup peas
1 cup diced carrots (they have a little something in the freezer section called “diced peas and carrots”- who would have thought???)
4 sliced green onions
2 cups chicken broth
1/2 T Dijon mustard
1/4 c chopped parsley
3 T butter
3 T flour
In a large, preferably cast iron or ovenproof skillet, drizzle a little olive oil and saute the veggies for about 5 minutes. Scoot the vegetable over to one side of the pan; over medium high heat, add the butter and when it is melted sprinkle over the flour. Cook this for about 2 minutes, stirring constantly. Whisk in the chicken broth slowly and cook for a few minutes to thicken. Whisk in the dijon and add the chicken and parsley. Cook for about 10-15 minutes over medium heat to allow the flavors to meld. Season with salt and pepper. Carefully top the skillet with the mashed potatoes. Because I am laughably awful at judging what size container to use in any given situation, my filling overflowed, so be sure to use a large enough skillet. Put the whole concoction under the broiler until it is nice and brown.

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