…and more leftovers!

27 Nov

I have to say, the amount of leftovers in my refrigerator at the current moment is almost disgusting–or it would be, if all of the food wasn’t so ridiculously delicious. Not only do we have large amounts of every single dish from our Thanksgiving table (and dessert!), but also we landed an entire party-size plate of sandwiches last night. Add that to the leftovers from the lunch party last week–mostly cakes and desserts–and the random leftovers from our various dinners and such…well, let’s just say that all three meals today have been completely leftover-based. Breakfast was turkey congee (an Asian rice porridge-type dish that we ate a lot of in Singapore. It’s made with chicken broth and short-grain rice like arborio, and then served with soy sauce, bits of meat, chives, and various other types of toppings. Yum!), lunch was leftover sandwiches, and then dinner was shepherd’s pie.

Shepherd’s pie was the perfect thing to make with our Thanksgiving leftovers. It used the mashed potatoes, the green beans, the random carrots we had in the fridge, the gravy, lots of turkey, and all the rest of the stuff was in the freezer. Perfect for leftovers, and also tasted great! Yay!

Dessert will be once I finish this post…more maple nutmeg tart. Wow, this is a good day. 😉 Anyway, here’s the recipe for the Shepherd’s Pie. It’s pretty free-form, and will easily incorporate whatever leftover whatnots may be found in the recesses of your fridge. Enjoy!

Thanksgiving Leftovers Shepherd’s Pie


Ingredients:

2 1/2 cups chopped leftover turkey

2 carrots, peeled and diced

1 medium onion, minced

1 stalk celery, chopped

1/3 cup frozen peas

1/2 cup chopped leftover green beans

1/2 cup leftover gravy

2 tablespoons Worcestershire sauce

1/3 cup water

2 1/2 cups leftover mashed potatoes

1 teaspoon dry thyme

salt and pepper to taste

Directions:

In a medium skillet, saute the onion, celery, and carrots. Once the onions start to sweat, add the turkey, peas, and green beans. Mix and let cook for 2 minutes over medium heat. Then add the gravy, water, Worcestershire sauce, thyme, salt, and pepper, and let simmer for 2-3 more minutes. Transfer to a casserole dish, about 8×10 or whatever size you have, and even out the top. Cover completely with an even layer of mashed potatoes. Bake the whole mixture in the oven for  20 minutes at 350°. Next, turn the oven up to 500 and broil the casserole for five minutes or until the top layer of mashed potatoes turns golden brown and delicious. Serve hot. Makes 4 or 5 servings, depending on the hungriness of the people eating.

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