This is definitely a new spin on the classics! It’s so good, It’ll make you feel bad. Enjoy, you filthy animals!

Thanksgiving Shepherd’s Pie

Filling:
1 Lb. Ground Lean Turkey
1 Lrg. Yellow Onion
2 Cloves Garlic, Minced
4 Stalks of Celery, Small Dice
4 Carrots, Sliced 1/4 Inch on Bias
1 cup of Dried Mixed Mushrooms, Roughly Chopped
2 TBSP Olive Oil
1 TSP Turkey Herbs
3 Cups of Turkey Stock, Prepared According to Recipe
1 Jar of Turkey Gravy, Herbs de Provence

-Procedure:
1.In a 3.5 Qt Le Creuset brasier, heat 2 TBSP of olive oil over medium heat.
2.Once the oil is hot, add in the onions and garlic and saute 5 minutes.
3.Incorporate the celery and carrots after the onion mixture has softened lightly. Saute an additional 5 minutes.
4.Stir in the ground turkey and turkey herbs, brown the meat and vegetables until cooked and aromatic, approximately 7 minutes.
5.Pour the prepared stock into the pan and stir to combine.
6.Whisk in the whole jar of turkey gravy and bring the filling to a simmer.
7.Reduce the heat to medium low and allow the mixture to simmer for 10 minutes.
8.Remove from heat and let cool slightly while the other components are prepared.

Other Ingredients:
Prepared Recipe Garlic Parmesan Mashed Potatoes (Recipe Separate)
Prepared Recipe French Bread Stuffing (Follow Recipe on Box)

Assembly:
1.Preheat the oven to 375 F.
2.In the Le Creuset braiser with the prepared filling, begin by piping 1inch think border all the way around the edge of the pot.
3.2 to 3 inches from the center of pot create another 1 inch thick ring of mashed potatoes.
4.Place the prepared stuffing in the areas not covered in mashed potatoes.
5.When finished there will be alternating rings of stuffing and mashed potatoes.
6.Once the stuffing is placed, additional potatoes may be piped with decorative flourishes.
7.Place in the oven on the center rack, baked 45-60 minutes or until golden brown and bubbling.

Thanksgiving Shepherd’s Pie Card