Best Thanksgiving Leftovers – Turkey Shepherd’s Pie

In England a popular short joke regarding shepherd’s pie is a recipe which starts like this: “to make shepherd’s pie, do the following — get two shepherds and mince them”.

This recipe is shepherd-free…

Ingredients:

1 tablespoon unsalted butter

4 teaspoons olive oil

1 cup chopped yellow onions

2 carrots, peeled and chopped (about 1 cup)

1 tablespoon honey

1/8 teaspoon crushed red peppers

1/4 teaspoon plus 1/8 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon minced garlic

4 ounces mushrooms, stemmed, wiped clean, and sliced

1/2 teaspoon chopped fresh thyme leaves

1 bay leaf

1 tablespoon all-purpose flour

2 teaspoons tomato paste

2 to 2 1/2 cups chopped or shredded roast turkey (white and/or dark meat)

1 1/4 cups chicken stock or canned chicken broth

1/2 cup green peas

4 cups leftover mashed potatoes or Basic Mashed Potatoes, recipe follows

3/4 cup grated sharp or medium Cheddar

Chopped parsley leaves, for garnish

Directions:

Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, red peppers, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes.

Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock, honey, and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.

Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.

Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

Basic Mashed Potatoes:

2 pounds potatoes, peeled, quartered, cut into 1-inch wedges

3/4 teaspoon salt

1/2 cup milk

4 tablespoons unsalted butter

3 tablespoons heavy cream

1 tablespoon honey

1/4 teaspoon ground black pepper

Place the potatoes in a medium, heavy saucepan with enough salted water to cover by 1-inch. Bring to the boil, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 25 minutes.

Drain in a colander and return to the saucepan. Over medium-low heat, cook the potatoes for 1 minute to dry. Add the milk, butter, cream, honey, salt and pepper and mash until smooth, 3 to 4 minutes. Serve immediately.

Yield: 4 to 6 servings

Potato, Leek And Honey Gratin

It is a mistake to think you can solve any major problems just with potatoes.
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But with these potatoes, you definitely can solve a lot of the minor ones…  :-)

Ingredients:

Salt

3 pounds small potatoes (such as red or Yukon gold), sliced 1/8 inch thick

2 tablespoons unsalted butter, plus more for buttering dish

2  tablespoons honey

10 medium leeks, washed thoroughly, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces

4 cloves garlic, thinly sliced

2 cups heavy cream

1 cup milk

1/4 cup chopped fresh parsley, for garnish

Directions:

Preheat oven to 375 degrees F. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.

In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.

In a buttered gratin dish, round souffle dish, or lasagna pan arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt and 1 tablespoon honey. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/2 teaspoon salt and remaining honey.

Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.

Yields: 12 servings

Prayer of Thomas Merton

Prayer of Thomas Merton

My Lord God, I have no idea where I am going.
I do not see the road ahead of me.
I cannot know for certain where it will end.
Nor do I really know myself, and the fact that I think I am following your will does not mean that I am actually doing so.
But I believe that the desire to please you does in fact please you.
And I hope that I have that desire in all that I am doing.
I hope that I will never do anything apart from that desire.
And I know that if I do this you will lead me by the right road though I may know nothing about it.
Therefore will I trust you always though I may seem to be lost and in the shadow of death.
I will not fear, for you are ever with me, and will never leave me to face my perils alone.


Jerusalem

I love both the hymn and William Blake’s lyrics…

Jerusalem

And did those feet in ancient time.
Walk upon England’s mountains green:
And was the holy Lamb of God,
On England’s pleasant pastures seen!

And did the Countenance Divine,
Shine forth upon our clouded hills?
And was Jerusalem builded here,
Among these dark Satanic Mills?

Bring me my Bow of burning gold;
Bring me my Arrows of desire:
Bring me my Spear: O clouds unfold!
Bring me my Chariot of fire!

I will not cease from Mental Fight,
Nor shall my Sword sleep in my hand:
Till we have built Jerusalem,
In England’s green & pleasant Land