Shepherd's pie is an amazingly delicious and simple hearty meal which is so often done poorly. The meat is simmered in thick gravy which should be made in the pan while you are cooking it. It's a very easy dish and can easily be made with leftovers.
My turkey shepherd's pie started out as Gordon Ramsay's lamb shepherd's pie, but got adapted to Thanksgiving leftovers
The turkey takes on the flavors of the gravy well and makes for a phenomenal flavor pallet. The mashed potatoes are still fluffy and moist and the top is covered with grated SarVeccio, a Wisconsin Style Parmesan, and one of my favorite cheeses in the world.
2 T. olive oil
2 lbs. of hand shredded roasted or fried turkey dark meat
3 oz. of shredded SarVeccio Wisconsin Parmesan
2 C. of leftover mashed potatoes - heated up
1 medium onion grated
1 large carrot grated
2 cloves of garlic sliced
1 C. leftover red wine
a few splashes of Worcestershire sauce
small can of tomato puree
pinch of thyme and oregano (fresh if you have them)
pinch of red pepper flakes (replace with any fresh hot pepper if you have them)
In a large frying pan add the oil on medium heat. Add your grated onions, carrots and garlic.
Let them sweat then add in your shredded turkey meat. Once you have started searing the meat, add in your thyme, oregano, spicy pepper, and Worcestershire Sauce. Let everything simmer for 3-4 minutes to reduce the sauce and let spices flavors meld.
Add the wine and tomato puree and let everything simmer for 5 minutes. Pour the mixture it into a baking safe dish like a pie pan or individual ramekins.
This is now ready to be topped with leftover mashed potatoes. They need to be heated up before you spread them over the filling or else they will stay in clumps and not spread well. This is topped with SarVeccio then put into a 375 degree oven for 25 minutes.