Shepherd’s pie was originally made from leftover food from the festive table. This recipe perfectly combines green peas, leeks, carrots and turkey, all served in a creamy herb sauce. This pie is perfect as a second course at a festive dinner. You can also use leftover fried chicken, duck, or goose for this dish.
Cooking time: 1 hour 15 minutes
Servings: 6
Ingredients:
Toppings:
- 2 teaspoons extra virgin olive oil
- 2 large leeks (white and light green portion only), well washed and sliced thinly
- 1 1/2 cups carrots, thinly sliced
- 3 cloves of garlic, squeeze out
- 1/3 cup dry white wine
- 3 teaspoons flour
- 2 teaspoons finely chopped fresh sage or 1/2 teaspoon dry
- 2 cups lightly salted chicken stock
- 2 cups roasted turkey, diced or chicken (see notes)
- 1 cup frozen green peas
- 1 / 4 teaspoon salt
- Freshly ground pepper to taste
Puree:
- 1 kg potatoes, peeled and diced
- 1 / 2-3 / 4 fat-free buttermilk (see notes)
- 1 / 4 teaspoon salt
- Freshly ground pepper to taste
- 1 large egg, lightly beaten
- 1 teaspoon extra virgin olive oil
Preparation:
1. For the filling: preheat the oven to 425 degrees. Then heat 2 teaspoons of olive oil in a large skillet or pot over medium heat. Add the leeks and carrots and cook, stirring occasionally, until vegetables are softer, about 7 minutes. Add garlic and cook for 1 minute.
2. Pour in the wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until flour begins to brown, about 2 minutes. Pour in the broth and bring everything to a boil, stir constantly, cook until the liquid thickens and until the carrots are tender, about 5 minutes.
3. Add turkey (or chicken), peas, spices you like, salt, pepper. Transfer everything to a deep (10 cm) skillet or baking dish.
4. For mashed potatoes: put potatoes in a large saucepan, add cold water, salt. Bring to a boil over medium heat. Cook, covered, until the potatoes are tender, about 10 minutes. Then drain the water, cover the pan with a lid and put on a low heat to dry the potatoes slightly, this will take 1 minute. Remove the pan from heat.
5. Make mashed potatoes, remember to add buttermilk to make it creamy. Season with salt and pepper. Add 1 egg and a tablespoon of oil.
6. Spread the puree evenly over the turkey filling. Use the back of a tablespoon to create beautiful patterns. Place the dish on a baking sheet, cook until everything is well warmed up, a beautiful golden crust should appear on top, cook for about 25-30 minutes.
Tips and Notes:
Note: Use roasted turkey or chicken. You can take chicken breasts. You can also boil the chicken in salted water.
No buttermilk? You can make your own sour milk by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk.
Nutritional value:
Per serving: 331 calories; 8 gr. fat; 73 mg cholesterol; 42 gr. carbohydrates; 22 gr. squirrel; 5 gr. fiber; 358 mg sodium; 991 mg of potassium.
Vitamin A (120% DV), Vitamin C (63% DV), Potassium (29% DV), Iron (19% DV)