Round 2 Recipe Thanksgiving Pie

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ROUND 2 RECIPE - SHEPHERDS PIE



Round 2 Recipe - Shepherds Pie image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 25

1 pound Yukon gold potatoes peeled and cubed
1/2 cup milk
1 tablespoon butter
Salt and freshly ground black pepper
3 cups leftover beef stew from Beef Stew and Beer Biscuits, recipe follows
4 celery stalks, chopped
4 carrots, peeled and sliced into 1-inch thick rounds
4 red potatoes, chopped into large dice
1 medium onion, chopped
1 teaspoon chopped fresh thyme leaves
1 (1-pound) chuck roast, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 (14.5-ounce) can less sodium beef broth
1 (14.5-ounce) can diced tomatoes
1 tablespoon cider vinegar
2 teaspoons minced garlic
1 teaspoon hot sauce
Salt and fresh ground black pepper
2 1/4 cups all-purpose baking mix, recipe follows
2 tablespoons sugar
1 cup beer
6 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
3/4 cup shortening

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over medium heat. Add the potatoes, reduce the heat and simmer until the potatoes are cooked through and tender. Drain, return to pot and mash with a potato masher.
  • In a small pot over low heat, add the butter and milk and heat until hot. Mix the butter and milk mixture to the mashed potatoes and season with salt and pepper, to taste. (For very creamy potatoes use a hand mixer to incorporate the milk and butter mixture. Only mix for about 45 seconds to prevent potatoes from getting gummy.) Set aside.
  • Evenly divide the beef stew into 4 (11-ounce) ramekins. Top with the mashed potatoes and bake until the stew is bubbling and potatoes are slightly browned on top, about 30 minutes.
  • In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours. Transfer to a serving bowl and serve with Beer Biscuits.
  • Beer Biscuits:
  • Preheat oven to 375 degrees F.
  • In a large mixing bowl, mix all ingredients with a whisk until just combined. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet. Bake for 8 to 10 minutes until golden brown.
  • All-Purpose Baking Mix:
  • In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.

THANKSGIVING-LEFTOVERS PIE



Thanksgiving-Leftovers Pie image

Clear out your refrigerator with our ultimate, day-after Thanksgiving recipe! Feed a crowd with this hearty, rustic dish that combines leftover turkey, stuffing, and cranberry sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h

Yield Serves 8 to 10

Number Of Ingredients 13

4 tablespoons unsalted butter
2 medium leeks, white- and light-green parts only, cut into 1/4-inch slices and well washed
3 medium carrots, peeled and cut into a 1/4-inch dice
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
1/4 cup unbleached all-purpose flour, plus more for dusting
2 1/2 cups no-sodium-added chicken broth
1 medium white or red potato, peeled, cut into a 1/2-inch dice
2 cups diced cooked turkey
1 disk Test Kitchen's Favorite Deep-Dish Pate Brisee
1 1/4 cups stuffing
1 cup cranberry sauce
1 large egg, beaten

Steps:

  • Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high. Add leeks, carrots, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Sprinkle with flour; cook, stirring, 1 minute. Whisk in broth and add potato. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until potato is tender and mixture has thickened, 6 to 7 minutes. Add turkey. Let cool about 30 minutes.
  • On a lightly floured surface, roll dough into a 15-inch round; fit into a deep-dish pie dish. Add stuffing and dollop with half of cranberry sauce, then add turkey mixture. Fold dough over, leaving center exposed. Brush dough with egg; bake 40 minutes. Dollop top with remaining cranberry sauce; bake until bubbling in center and bottom of crust is golden, 30 to 40 minutes more. (If browning too quickly, tent with foil.) Let cool at least 30 minutes before serving.

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