Curried Turkey Shepherd’s Pie is excellent with leftover turkey, mashed potatoes, even with leftover sweet potatoes or mashed acorn squash! You can use chicken, beef, or turkey.
2lbsrusset potatoes, peeled and cut into 2-inch pieces
14oz.mirepoix, mixture of onions, carrots, celery, finely chopped – about 2 cups
1 1/2cupscarrots, peeled and sliced
1teaspoonground gram masala
2cupsfrozen peas; thawed
Preheat oven to 350 degrees.
Place peeled and chopped potatoes in a large pot of boiling water. Bring to a boil over high heat for 10 minutes. Drain and return to pot.
Mash potatoes with butter, milk, and 1 tsp. salt.
Heat oil in a large baking dish over medium-high heat. Add the turkey and cook, breaking apart with a wooden spoon, for 4-5 minutes. Stir in the mirepoix (carrots, celery, onions) along with the ginger, 1 tsp. of the salt, curry, gram masala, turmeric, 3/4 cup water. Cover and cook over medium heat, stirring once or twice, for about 6-7 minutes, adding more water if necessary. Uncover and stir in the peas. Cook for 2 minutes, then remove from heat.
Spread potatoes over turkey mixture in dish and sprinkle with gram masala, if desired. Bake, uncovered, at 350 degrees for 20-25 minutes.