Thanksgiving Shepherds Pie

February 29, 2020

130

For the Crust:
About 2 1/2-3 cups of stuffing/dressing made from the recipe of your choice, (leftover is
just fine)
About 1/2 cup turkey or chicken broth/stock
For the Potatoes:
2 each medium Yukon Gold and Russet potatoes, (you can use all of one or the other, I'm
just letting you know what I did).
salt and pepper, , to taste
about 2 ounces butter
about 1 cup warmed milk, (maybe a bit more. I just put it in a pan over medium heat until
it was hot but not scalding)
For the Filling:
3 Tablespoons fat, (you can use oil, butter, coconut oil, chicken fat--whatever you like
here)
1 medium onion, , finely diced
1 large rib celery, , finely diced
1 large carrot, , finely diced
1 teaspoon poultry seasoning
salt and pepper, , to taste
2 Tablespoons flour
1-1 1/2 cups chicken or turkey stock
sweet potatoes in 1/2" dice., (I used about 1/2 cup or so, I guess)
2-3 cups diced chicken or turkey, (leftover is fine. If you're making "new," the meat doesn't
have to be cooked all the way through since it'll bake up in the pie)
1 cup frozen peas
1/2 cup dried cranberries

For the Crust If you're using cold, leftover stuffing, cut it into kind of manageable 1" chunks. Put in the bowl of a food processor. Add 1/4 cup of stock and pulse until it still has some texture...
See the full directions on my site

Nutritions

Calories
2195

Sodium
149mg
6% DV

Fat
174g
268% DV

Protein
10g
21% DV

Carbs
82g
28% DV

Fiber
13g
52% DV