Turkeys are some pretty big birds. Roast one, and you’ve got yourself enough turkey to last until you start gobbling. Or maybe crying. Yep, probably crying. Don’t despair, help is here in the form of a modern twist on an old recipe.
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I had my first Shepherd’s Pie when I was in high school. I took my grandparents out to dinner one night for their anniversary (with a little help from my parents’ credit card), and we went to this new Irish themed pub. The mix of meat, gravy, and mashed potatoes was so simple, yet so amazing, that I wanted to eat it all the time. I’ve moved on since then, but I still love the idea.
The great thing about Shepherd’s Pie is that it can be made with any meat and gravy. I like to throw in some frozen mixed vegetables as that turns this casserole into a complete meal. The veggies make it a little more like pot-pie, but it still works. This time instead of the mashed potatoes, I used sliced baby potatoes that had been seasoned with some herbs and tossed with olive oil and a little salt. It just made the meal feel a little lighter which isn’t such a bad feeling after the usual turkey feast at Thanksgiving.
The other great thing about Shepherd’s Pie is that you can roast it up in smaller casserole dishes, cover and freeze, and voila! you have dinner pre-made for any time you need it.
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