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      Abernathy's Leftover Turkey Shepard's Pie, 11/15/12

      Chef Mark Abernathy

      Red Door and Loca Luna Restaurants



      2 cups left-over corn bread dressing

      2 Tablespoons butter

      1 cup{} chopped celery

      1 cup{} chopped carrots

      1 cup{} chopped onion

      1 cup{} chicken stock

      1/2{} teaspoon thyme

      1 Tablespoon corn starch

      1 tsp{}{} season salt

      1 tsp{} black pepper

      2 cups leftover turkey meat{}{}{}{} finely chopped

      1/2{} cup{} frozen green peas{} (or left over green beans, chopped in 1/2 inch pieces)

      3 cups mashed potatoes

      2/3 cup shredded cheddar


      Preheat oven to 400 degrees F.{}{}

      Spray non-stick in a deep dish pie pan or medium size @{} 9" - 10" casserole dish. Take the leftover stuffing and moisten slightly with warm water. Press down into the dish to form a 1/2 layer. Bake for 20 - 25 minutes until firm. Remove from oven.


      In a large saucepan, melt the butter and saut celery, carrots and onions on low-medium heat until soft. Add the turkey, thyme, salt, pepper and chicken stock.

      Bring to a simmer. Mix the corn starch with 1 tablespoon water to form a slurry paste. Gradually add the paste into the turkey mixture and cook a few minutes until it thickens. Don't over cook. Add the green peas. Pour the turkey mixture over the dressing in the dish.


      Slightly heat the mashed potatoes and whip until fluffy. Add a little warm water if they are too thick. Spread over the top of the turkey mixture. Place dish on baking sheet and bake for 15 minutes until the mixture bubbles and the top starts to brown.


      Option: Sprinkle the top with shredded sharp cheddar before baking.