May 13, 2009
Yesterday I got another one of my hanging garden implements planted and hung. This one had cucumbers and eggplant. The eggplant looked great this morning...The cucumbers not so much! I may have to replant them!
The tomatoes and peppers I planted on Sunday look great too! Yesterday I also planted another tomato plant (yellow cherry), some thyme and a jalapeño plant. I'm really enjoying the container gardening thing...No weeding! ;oP I hope to give a full garden report tomorrow afternoon so stay tuned!
So now let's talk a little turkey pie!
Right after Easter I had a ton of turkey left over. I cooked the turkey for Jamison, but for once he wasn't really that interested in turkey! That's a first for him...He's all about the tryptophan! I decided to try and think of something I could do with the left over turkey instead of just freezing it, because well my freezer was a bit stuffed at that moment. I also had a lot of left over mashed potatoes. What to do? What to do?
For a while I've wanted to make a Shepard's type pie and I started thinking about it and thought it might be interesting to take the elements I had left over and pair it with a few things I most always have on hand and make a turkey version of a Shepard's Pie and what do you know? It worked!
This is most definitely a sometimes food, but it's good. It's warm, hearty and most importantly delicious! It's just perfect for when you want something down home, yet easy. What are you waiting for?
What You'll Need:
1 pie crust (Note: You can make your own or get one in the freezer section.)
Turkey, cut or torn into chunks
1 - 10 ounce package of frozen peas and carrots
6-8 mushrooms, cut into quarters
3/4 cup of half and half
1 teaspoon of sea salt
Freshly ground black pepper
1/8 cup of unbleached all purpose flour
1 cup of pearl onions
3-4 cups of mashed potatoes
1 cup of Dubliner Cheese, shredded fine (Note: Parmesan cheese will work if you can't find Dubliner.)
2 tablespoons of rosemary, chopped
Preheat oven to 400 F.
Place pie shell into a baking dish (or if you bought it already there proceed to the next step.) Place a layer of turkey on the bottom of the shell:
Next add frozen vegetables and mushrooms:
Pour half and half over the vegetables. Mix together salt, pepper and flour and sprinkle over the top of the vegetables as well:
Next spread the pearl onions out over the top of the mixture:
In a glass bowl beat mashed potatoes until very smooth:
If you need to add some extra milk to smooth them out do. You want no lumps at all.
Next add cheese and rosemary:
Mix until completely incorporated.
Now comes the fun part! Putting on the mashed potatoes. I used a piping back and a large tip and covered the entire top surface of the pie:
If you don't want to take the time to do this, then you can just spread out the potato mixture on top, but it really only takes a minute or two and it adds a big bang to the presentation.
Bake for 35-40 minutes until slightly browned:
If it gets browned before the 35 minutes is up, then cover it gently with a piece of aluminum foil for the rest of the cooking time.
Remove from oven and let sit for 10-15 minutes before serving.
Notes: This isn't going to come out of the dish in perfect slices...Don't sweat it! It still looks great and it's the taste that counts.
Posted by Dianne at May 13, 2009 2:03 PM
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In my mind, turkey and chicken pies are simple rustic, everyday, plain looking meals. OH! Don't get me wrong, they're delicious and all... just never as great looking as yours! WOW! Almost a work of art! Nice take on the classic, Dianne!
Posted by: Vibi at May 13, 2009 10:36 PM
Posted by: Dianne at May 14, 2009 1:23 PM