Shepherds Pie with Turkey and Buttermilk Mashed Potatoes
- 5 medium yellow potatoes
- 3 tablespoons butter
- 3/4 cup buttermilk, or regular milk
- 1 onion, sliced
- 1 carrot, sliced into half moons
- 1 celery stalk, sliced
- 2 cups roasted turkey, shredded (this is a great dish for dark meat)
- 1/2 cup gravy, or 1/2 cup cream heated with 1 tablespoon flour whisked in
- 1 tablespoon fresh sage, diced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon celery leaves, diced
Butter a square 9 x 9″ casserole dish, and set aside. Preheat the oven to 400 degrees.
Fill a large pot with cold water and add the potatoes. Bring to a boil. When the water boils, cover the pot, remove from heat and set aside for 15 minutes, or until a potato is easily pieced with a fork. Pour out the water and mash the potatoes with 2 tablespoons of the butter. Add the buttermilk and beat until the potatoes are quite fluffy. Add salt to taste.
In a large skillet heat 1 tablespoon butter over medium-high heat. Add the onion, carrot, and celery stalk, and saute for 10 minutes until everything is soft. Fold in the turkey, gravy, and herbs. Check salt and pepper levels.
Fold the vegetables into the casserole dish, and cover with mashed potatoes. Sprinkle the topping with salt and pepper, and bake for 1 hour. After 45 minutes, check the dish for doneness – the interior should be bubbly, and the potatoes should have golden brown peaks. Remove from oven and cool for at least 15 minutes, though the longer it cools the more the slices will hold together.