Post Christmas Shepherd's Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I had all these vegetables and meat hanging around after Christmas and was trying to come up with a delicious way to use them up and not make it seem like we were eating leftovers. I think I came up with a very delicious way of doing it! Technically I guess you can’t really call this a shepherd’s pie as there hasn’t been a shepherd of a sheep within fifty yards of it, but my oh my, it’s sure some good! Ingredients:
2 cups diced cooked turkey |
1 1/2 cups leftover turkey gravy |
4 cups chopped leftover vegetables, such as carrots, brussels sprouts, roasted parsnips, roast potatoes |
2 cups leftover prepared stuffing, crumbled |
6 small italian sausages, wrapped in bacon wrapped (chipolatas, leftover cooked) |
1 small onion, minced |
1 cup leftover mashed swede |
1 1/2 cups leftover mashed potatoes |
1 egg, beaten |
Directions:
1. Pre-heat the oven to 200*C/400*F.
2. Heat the gravy up and then, in a large bowl, combine it with the turkey, vegetables, stuffing, minced onion and sliced chipolatas.
3. Turn into a medium-sized lightly greased baking dish.
4. Whip the swede, mashed potatoes and beaten egg together with your electric beaters.
5. Spread evenly over the turkey/vegetable mixture.
6. Place in the pre-heated oven and bake for 35 to 45 minutes until well heated through, bubbly and lightly browned on top.
7. Remove from oven and let sit for 5 minutes before serving.
8. Delicious!
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