Leftover Turkey Shepherd's Pie

Dundurn Castle at Christmas

Sad to say, but this is not my Christmas table over the holidays...with all it's fresh greenery and elaborate silver candlesticks. This photo was taken at Dundurn Castle in Hamilton, Ontario last Christmas when we were visiting my family. The home was originally built over a 3 year period by Colonel Richard Beasely and completed in 1835. It was eventually purchased by Sir Allan Napier MacNab ( an ancestor of Camilla Parker Bowles). The mansion is restored to the year 1855 when MacNab was at the hieght of his career as a lawyer, landowner, railway magnate and Premier of the United Canadas (1854-1856). Costumed guides take you through the 40 room home which illustrates life in the 1850's. Over the holiday season they have many events open to the public as well as tours. This article about Dundurn Castle may also be of interest to those who believe in ghosts.


For my American counterparts and all turkey lovers out there this is a quick and easy way to use up leftover turkey and mashed potatoes from the big dinner.

Years ago when I was in my early 20's and living in Calgary with a group of my French Canadian friends I tried "Pate Chez Moi". It means " pate of my house", so, I imagine that every home has it's own version. It is basically shepherd's pie, but, my friend John used canned creamed corn for the vegetable layer as his mother did.

When making shepherd's pie I still use a layer of creamed corn to this day. I love the texture and flavour it gives to the dish. You can also just add 2 cups of frozen corn to the entire meat and vegetable mixture as the recipe calls for...but I love the creamed corn version myself.

**Leftover Turkey Shepherd's Pie**

1 teaspoon oil
3 cups cooked, cubed leftover turkey
1 large onion, chopped
¼ cup chopped red or green pepper
1 clove garlic, minced
1 cup chicken broth
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
1-1/2 cups cheddar cheese, grated
14 ½ oz can crushed tomatoes
2 cups creamed canned corn or 2 cups frozen corn
2 cups prepared mashed potatoes

1. Preheat oven to 375 degrees F. Prepare a 2-quart casserole dish with cooking spray; set aside.

2. In a skillet, heat oil over medium heat. Add onions, bell peppers, and garlic. Cook for 5 minutes until vegetables soften. Add turkey and continue cooking another 5 minutes. Stir in chicken broth, salt, ground pepper, paprika, cheese and crushed tomatoes and kernel corn if using.

3. Pour turkey mixture into prepared pan. Pour on a layer of creamed corn if you haven't already added the kernel corn to the turkey mixture. Spoon mashed potatoes on top of all. Sprinkle with additional paprika, if desired.

4. Bake 25 minutes or until bubbly.

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