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Turkey & Leek Shepherd's Pie

Turkey & Leek Shepherd's Pie
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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. The dish is a perfect way to create a second meal with the holiday turkey but if you like, use leftover roast chicken, duck or goose.

Prep: 45 minutes | Total Time: 1 1/4 hours
  • 2 teaspoons
    extra-virgin olive oil
  • large leeks, white and light green parts only, well washed and thinly sliced
  • 1 1/2 cups
    thinly sliced carrots
  • 3 cloves
    garlic, minced
  • 1/3 cup
    dry white wine
  • 3 tablespoons
    all-purpose flour
  • 2 teaspoons
    chopped fresh sage, or 1/2 teaspoon dried, rubbed
  • 2 cups
    reduced-sodium chicken broth
  • 2 cups
    diced cooked turkey, or chicken (see Tip)
  • 1 cup
    frozen peas
  • 1/4 teaspoon
    Freshly ground pepper to taste
  • 2 pounds
    potatoes, preferably Yukon Gold, peeled and cut into chunks
  • 1/2-3/4 cup
    nonfat buttermilk, (see Tip)
  • 1/4 teaspoon
    Freshly ground pepper to taste
  • large egg, lightly beaten
  • 1 tablespoon
    extra-virgin olive oil
  1. To prepare filling: Preheat oven to 425°F. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more.
  2. Pour in wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.
  3. 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.
  4. To mash potatoes and bake pie: Place potatoes in a large saucepan and add cold salted water to cover. 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.
  5. Mash the potatoes with a potato masher or whip with an electric mixer, adding enough buttermilk to make a smooth puree. Season with salt and pepper. Stir in egg and 1 tablespoon oil.
  6. Spread the potatoes on top of the turkey mixture. With the back of a spoon, make decorative swirls. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, 25 to 30 minutes.



Tips: Use leftover roasted turkey or chicken. 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. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.


No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutritional Information

Makes: 6 servings
  • Calories327
  • Fat7 g
    • Saturated fat2 g
  • Cholesterol71 mg
  • Carbohydrates42 g
    • Dietary fiber5 g
  • Protein22 g
  • Sodium493 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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