The mashed potato-covered shepherd’s pie was originally created to use up the leftovers from a festive roast.
This version blends peas, leeks and carrots with diced turkey, all in a creamy herb sauce.
Add leeks and carrots and cook, stirring, until the leeks soften, about 7 minutes.
Add garlic and cook, stirring, 1 minute more.
Pour in wine and stir until most of the liquid has evaporated.
Add turkey (or chicken) and peas and season to taste with salt and pepper.
Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.
Bring to a boil over medium heat.
Cook, partially covered, until the potatoes are tender, about 10 minutes.
Drain and return the potatoes to the pan.
Cover and shake the pan over low heat to dry the potatoes slightly, about 1 minute.
Remove from the heat.
Season with salt and pepper.
Stir in egg and 1 tablespoon oil.
Spread the potatoes on top of the turkey mixture.
With the back of a spoon, make decorative swirls.
Or to poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan.
Add lightly salted water to cover and bring to a boil.
you might use buttermilk powder prepared according to package directions.
Or make sour milk: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
