Thanksgiving leftovers or anything else to get rid of? Cover them in liquid, thicken, top with mash, bake, eat!
****RECIPE, FEEDS 10-12 PEOPLE***
(I think you should make leftovers pie with whatever leftovers you actually have, but if you want to replicate my pie in this video precisely, here’s what you’ll do.)
8-10 cups cooked turkey meat
1lb Brussels sprouts
1 lb carrots
1 bunch scallions / spring onions
8 oz sharp cheddar cheese, grated
1 12 oz bottle hard apple cider
1-2 cups frozen peas
5 lb Yukon Gold potatoes (or similar yellow-skinned variety)
8 ounces (two sticks) butter, ideally European-style
4 egg yolks
milk (up to a half gallon)
Peel the potatoes, cut them into even chunks, boil them until they are easily crushed, then drain them. In the big pot you just use, get the butter melting, then pour the drain potatoes on top. Whip the potatoes with a hand mixer until smooth. Then whip in milk, salt and pepper to taste. Let it cool for a bit before mixing in the egg yolks and a handful of the grated cheddar.
Cut the woody stems from the Brussels spouts, remove any gross-looking outer leaves and cut the sprouts in half. Peel the carrots and cut off their stem and tip ends. On a baking sheet, toss all the vegetables in melted butter and salt and pepper, keeping the carrots and sprouts in separate piles. Roast the vegetable at about 400 F until tender — the sprouts while probably need to come out before the carrots do.
Cut the root ends off the spring onions peel off any slimy outer layers, then slice them all up thin. Cut the cooked meat and the carrots into bite-size pieces. Get the oven pre-heating to 400 F, if it’s not already there.
Put the meat, carrots, sprouts and spring onions into a wide 6-8 quart oven-safe casserole, lasagna pan, roasting pan, etc. Pour the cider on top, followed by enough milk to submerge all the ingredients. Bring to a low boil on the stovetop and stir in enough Wondra to achieve slightly less than the thickness you want. Turn the heat off and wait for it to stop bubbling before stirring in the still-frozen peas and the rest of your cheese. Stir in salt, pepper, thyme and sage to taste.
Drop big blobs of mash around the surface of the pie to get it mostly covered. Bake at 400 F until the sauce is starting to bubble, then turn on the broiler and brown the top to your liking. Allow to cool thoroughly before scooping out portions.