Asian-Inspired Shepherd's Pie

Asian-Inspired Shepherd's Pie
Staff Writer

Thinkstock/iStockphoto

In the English tradition, a cook uses leftover beef or lamb from last night's roast to make this hearty casserole. For the most basic shepherd's pie, you sauté some fresh vegetables, add in meat taken off the bone, and then add any jus or gravy to thicken up the filling and make it a little saucy. You put this filling into an oven-safe casserole dish, top it off with mashed potatoes, dot with butter, and bake until the topping gets a nice roasted brown hue.

What you don't know about shepherd's pie is that it is the perfect dish in which to use those Thanksgiving leftovers because there is no set recipe. Your shepherd's pie is based on what's available in the fridge the morning after Turkey Day. Personally, I like to go with very traditional flavors on Thanksgiving, and then go a little cross-cultural with the leftovers. So here is an Asian-inspired take on Shepherd's pie.

Directions

Preheat the oven to 450 degrees.

Lightly sauté the vegetables together in a medium-sized pot. When they are gently cooked, add the wine to deglaze and cook them until the alcohol smell wears off. Now, fold in the turkey meat and add the gravy, soy sauce, and sesame oil. Taste the mixture for proper seasoning.

Spoon the filling into a 12-by-8-inch casserole dish. Top it off with the mashed potatoes (or sweet potatoes) and use a spatula to even it out on top. If you would like to increase the amount of crispiness, drag a fork across the topping to create more grooves. Dot with butter if you like.

Bake for 30 minutes. If you have a convection oven, turn on the fan. If the top is not as brown as you would like at the end of 30 minutes, use the broiler option to get a good crust. However, keep an eye on it to make sure it does not burn.

Once you get the casserole to a desired look, let it sit for at least 15 minutes before serving.

Nutrition

Calories per serving:

841 kcal

Daily value:

42%

Servings:

8
  • Carbohydrate, by difference 109 g
  • Protein 36 g
  • Total lipid (fat) 29 g
  • Vitamin A, IU 2392 IU
  • Vitamin A, RAE 171 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 13 mg
  • Vitamin D 16 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 16 µg
  • Ash 20 g
  • Aspartic acid 1 g
  • Betaine 4 mg
  • Calcium, Ca 296 mg
  • Carotene, alpha 465 µg
  • Carotene, beta 1066 µg
  • Cholesterol 82 mg
  • Choline, total 131 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 25 µg
  • Fatty acids, total monounsaturated 8 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 13 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 9 g
  • Fluoride, F 1 µg
  • Folate, DFE 153 µg
  • Folate, food 113 µg
  • Folate, total 144 µg
  • Folic acid 24 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 9 mg
  • Lactose 1 g
  • Lutein + zeaxanthin 138 µg
  • Lycopene 52 µg
  • Magnesium, Mg 111 mg
  • Manganese, Mn 1 mg
  • Niacin 8 mg
  • Pantothenic acid 2 mg
  • Phosphorus, P 547 mg
  • Phytosterols 2 mg
  • Potassium, K 1351 mg
  • Retinol 62 µg
  • Riboflavin 1 mg
  • Selenium, Se 41 µg
  • Sodium, Na 6658 mg
  • Starch 4 g
  • Sucrose 2 g
  • Sugars, total 31 g
  • Thiamin 1 mg
  • Tocopherol, delta 1 mg
  • Tocopherol, gamma 2 mg
  • Water 234 g
  • Zinc, Zn 4 mg
Powered by USDA