|Dundurn Castle at Christmas|
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**
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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