Main Dishes

Thanksgiving Shepherds Pie

183
8
For the Crust:
3 cups stuffing/dressing ( made from recipe of your choice or leftover )
1/2 cup turkey or chicken broth/stock
For the Potatoes:
2 medium Yukon Gold and Russet potatoes ( you can use all or one of the other, I'm just letting you know what I did )
to taste salt and pepper
2 ounces butter
1 cup warmed milk
For the Filling:
3 Tablespoons fat ( you can use oil, butter, coconut oil, chicken fat--whatever you like )
1 medium onion ( finely diced )
1 large rib celery ( finely diced )
1 large carrot ( finely diced )
1 teaspoon poultry seasoning
to taste salt and pepper
2 Tablespoons flour
1-1 1/2 cups chicken or turkey stock
1/2 cup sweet potatoes ( diced )
3 cups diced chicken or turkey ( leftover is fine )
1 cup frozen peas
1/2 cup dried cranberries
For the Crust If you're using cold, leftover stuffing, cut it into kind of manageable 1" chunks. Put in the bowl of a food processor. Add 1/4 cup of stock and pulse until it still has some texture...
See the full directions on my site
Nutritions

Calories
1231

Sodium
856mg
35% DV

Fat
102g
157% DV

Protein
28g
56% DV

Carbs
32g
11% DV

Fiber
8g
33% DV