Let's face it, the day after Thanksgiving is not a day for cooking. In fact it's hard to muster up any energy at all in the kitchen. But chances are the fridge is stuffed with leftovers, so why not do the most logical thing? Put it all together in a casserole and enjoy that Thanksgiving feast one more time.
Shepherd's pie is nothing new and this is hardly a recipe. The Shepherds' knew what they were talking about back in the 1800s . It originated as a dish using up leftover meat with a mashed potato crust on top. The dish is still very relevant today especially after Thanksgiving.
For those who like a little of everything on turkey day, this is Thanksgiving all over again but it can eaten it in front of the game (or the shows you DVR'd but were too busy to watch) with slippers on. The layered casserole and the crispy mashed potato crust gives it just enough spin so you feel like you're not reliving the evening's prior feast. It's more of a pleasant reminder that once the leftovers are gone, they're gone until next year. So, savor every bite as Thanksgiving is pushed out the holiday door to make room for the next round of merriment.
Thanksgiving Shepherd's Pie
Prep time: 15 minutes
Cooking time: 30 minutes
2-3 cups stuffing
1/2 cup cranberry sauce
1-2 pounds sliced Thanksgiving turkey
1/2 cup gravy
1-2 cups veggie of your choice
2-3 cups mashed potatoes
3-4 tablespoons butter, cut up
Preheat oven to 350 degrees. In a 13 x 9-inch baking dish, layer the ingredients starting with stuffing, then cranberry sauce, turkey, gravy, veggies and mashed potatoes. Make sure the potatoes cover the top. Dot with butter and bake 30 minutes until heated through and golden brown on top.