Thanksgiving Shepherd's Pie from The Root Restaurant & Bar - Dallas News |

Thanksgiving Shepherd's Pie from The Root Restaurant & Bar

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(WJBK) -

Executive Chef James Rigato of The Root Restaurant & Bar cooks up their Thanksgiving leftovers into something new.


1 pie shell
2 cups leftover stuffing
2 cups pulled turkey meat
2 cups leftover mashed potatoes
2 eggs
½ cup Parmesan or pecorino
1 cup leftover gravy


Spread the stuffing out evenly on the bottom of the pie shell. Lightly moisten with gravy if necessary. Next, layer the pulled turkey on top of the stuffing evenly. Again, moisten if necessary.

In a mixing bowl, add the potatoes, eggs and cheese. Whip with a paddle attachment until smooth and consistent. Scoop the mixture into a pastry bag, no tip necessary. If you do not have a pastry bag, a large ziplock bag with the corner cut will work as well. Pipe quarter sized potato dots on top of the entire pie forming a potato crust. When the top is completely piped and the potato crust has been formed, bake the pie in a 350 degree oven for 45 minutes to an hour. Let cook until hot all the way through and the potatoes are golden brown. Let rest for about 5 minutes and serve warm. Garnish with leftover cranberry sauce or additional gravy. Enjoy!

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