The Day After Irish Shepherd's Pie
This is a wonderful way to enjoy leftover mashed potatoes, green vegetables, and gravy, too!
- Canola cooking spray
- 2/3 cup chopped mild or sweet onion
- 2 cups diced roasted turkey
- 2 cups leftover gravy
- 1/2 to 1 teaspoon Worcestershire sauce (optional)
- 1-2 cups assorted leftover vegetables (optional)
- 2 cups mashed potatoes
- Freshly ground black pepper (optional)
- 1 tablespoon butter or no/low-trans fat margarine
1. Preheat the oven to 400°F. Coat the inside of a deep-dish pie plate with canola cooking spray.
2. Coat a large, nonstick skillet with canola cooking spray, add the onion, and cook until the onion is lightly browned. With the spatula, stir in the diced turkey, gravy, Worcestershire sauce, and leftover vegetables, if desired.
3. Spread the turkey mixture evenly in the prepared pie plate. Spread the mashed potatoes evenly over the meat. With the fork, make a design in the mashed potatoes. Set aside.
4. In a microwave-safe cup, melt the butter in the microwave (or melt it in saucepan over low heat on the stove). With a pastry brush, brush the top of the potatoes with the melted butter. Sprinkle black pepper over the top if desired.
5. Place pie dish in the oven and cook until heated through and golden on top (about 25 minutes).
Per serving (using a store-bought gravy): 234 calories, 18 g protein, 24 g carbohydrate, 7.3 g fat (2.2 g saturated fat, 2.8 g monounsaturated fat, 2.2 g polyunsaturated fat), 42 mg cholesterol, 2.5 g fiber, 500-700 mg sodium (depending on the gravy). Calories from fat: 28%.
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Last Editorial Review: 2/14/2006