As for Shepard Pie being made into a Slavic recipe, I guess you can say that I’m making up a new dish for that region. There doesn’t seem to be a reference that I can find for a version from any of the Slavic countries, per se, but I’m sure there are plenty of ideas that matches the English or Irish versions.
So, for a Polish recipe we can call this Kulebiak Pasterza mięso z warzywami; in Hungrian, Pásztor húsos pitét zöldségekkel; in Slovak, Pastierska koláč mäso so zeleninou; or Ukrainian, М’ясний пиріг пастуха з овочами.
The history of Shepherd’s Pie comes from Ireland and England. Before there was Shepherd’s Pie there was Cottage Pie which consisted of using a pastry shell and was from the medieval times using minced beef. The original Shepherd’s pie uses minced mutton (lamb) with the layered veggies and meat. Both were topped with potatoes.
Shepherd’s Pie ideas found its way into many cultures as a way to do something different with leftovers as a break from the day before meal or in the poorer times was a way to stretch out their food supply to feed their hungry families.
Shepherd Pie made from leftover turkey
You can make this version of Shepherd’s Pie, which is a great idea, using your leftover turkey, mashed potatoes, vegetables and even the stuffing from your special Sunday dinners or holiday meals. This is a perfect use of combining all your leftovers. Of course you can also use the traditional lamb, or chicken, veal, or my usual – ground beef. Be creative. You are limited mostly by the depth of the baking dish, the amount of your ingredients and the limits of your taste buds.
Here’s a twist to…
- 2 cups of your leftover turkey (cubed)
- 2-3 cups of your leftover vegetables
- 1 cup of your leftover stuffing - 1/2" cubes (not dried stuffing) (optional)
- 3-4 cups minimum of your leftover mashed potatoes
- 1-2 cups of your leftover gravy - thick consistency
- 1 cup of French fried onion (optional)
- Preheat oven to 375 degrees.
- Coat the inside of your baking pan with no-stick cooking oil spray
- Spread a thin layer of potatoes on bottom
- Add the leftover turkey - cubed.
- Add the vegetables (and cubed stuffing - optional)
- Add gravy - use as much gravy as needed (personal preference)
- Spread the rest of the mashed potatoes on top to finish up the pie.
- Sprinkle your fried onions (optional) on top
- Bake in the oven for approx. 30-45 minutes -OR- until potatoes start to brown on top
- Remove and serve
- If you are out of any of the ingredients from your leftovers then add something from your freezer or canned goods.
- The gravy should be fairly thick in consistency.
- If you don't have much gravy leftover then take some turkey stock - thickened with cornstarch.
Originally published on: Jan 17, 2014 @ 22:27