Cottage Pie or Shepherd’s Pie. In England if it is made with lamb it is Shepherd’s Pie. If it’s made with anything else, it’s Cottage Pie. Cottage pie or shepherd’s pie originated as a “make-do” with leftovers dish. There was a time when almost every family in England had a roast for Sunday dinner. On Monday, the leftover meat and vegetables were chopped small and put in a baking dish. The leftover gravy was added and the leftover potatoes were mashed and put on top for a crust and the whole was put in the oven until the top was beginning to brown. This is a perfect use for leftover Thanksgiving dinner.
You don’t really need a recipe to make Cottage pie. It can be as basic as described above, or you can expand the concept a bit. I usually sauté a diced onion to add to the chopped meat and vegetables. I think traditional vegetables (carrots, peas, green beans, parsnips etc.) work better than Brussels sprouts, broccoli, asparagus, sweet potatoes and corn. So, simply dice some turkey, chop up vegetables, (if you don’t have enough veggies left use a package of frozen,) mix with leftover gravy, add the sautéed onion and put it into a baking dish that can come to the table. You can add a bit of minced parsley or other herbs if you wish. Cover with mashed potatoes and put into a 350° oven until all is hot through and the potatoes are just beginning to brown on top. Add a generous knob of butter to melt on top before serving.