This hearty dish is a great way to use up any Thanksgiving leftovers or to enjoy those holiday flavors year round. While I use uncooked butternut squash and Brussels sprouts in this recipe, you can easily substitute leftover roasted butternut squash and roasted Brussels sprouts, thinly sliced; simply cut the cook time of the vegetables to 2 minutes to warm them through. If you are looking for a vegetarian alternative simply omit the turkey for a veggie packed version of shepherd’s pie.
If you have a 2-quart enamel baking dish or 10-inch cast iron pan this recipe can be made all in one pot/pan! Below I have also listed the steps if you are cooking in pot then transferring to a glass baking dish for baking.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 medium carrot, diced
1 stalk celery, diced
1 cup diced butternut squash
6 ounces crimini (baby bella) mushrooms, sliced
½ pound Brussels sprouts, shaved
¾ pound roasted white meat turkey, chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock
2 pounds garlic mashed potatoes, warmed (about 4 cups)
1 teaspoon diced chives
1 tablespoon chopped flat leaf parsley
Heat oven to 400ºF.
Heat a large saucepan over medium heat, add the olive oil and heat through. Add the onion, carrot, celery and squash, and sauté, stirring occasionally, until the onion is opaque, about 6 minutes.
Add the mushrooms and continue to cook, until they have reduced in size and are golden brown, about an additional 5 minutes. Next, stir in the shredded Brussels sprouts and continue to sauté until they are just wilted, about an additional 3 to 4 minutes. Stir in the turkey until combined.
Add the butter and melt then stir in the flour, stirring to coat the vegetables in the flour, letting it cook for about 1 minute. Next, add the chicken stock to the mixture and bring to a simmer, stirring occasionally, until the sauce becomes thick, about 5 minutes.
Spread the mixture in a 2-quart baking dish. Evenly spread the mashed potatoes over the turkey and vegetable mixture. Bake until the tips of the mashed potatoes are golden brown, about 30 minutes.
Let cool slightly, for about 5 minutes then garnish with chives and parsley. To serve, ladle into bowls.