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Turkey Shepherd's Pie

11/6/2017

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​This recipe is perfect for using up Thanksgiving leftovers. Chop up your leftover turkey and use it as the base. Throw in your leftover peas and onions, top it with the last of the mashed potatoes or rutabagas. Even savory sweet potatoes will be tasty and beautiful on this dish. Do you have any stuffing left? Put that on top. The possibilities are endless!
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Makes one large pie
1 ½ pounds leftover, cooked turkey, finely chopped(or raw ground turkey)
2 teaspoons thyme, dried (or 1 tablespoon fresh)
½  teaspoon allspice
1 pinch nutmeg
1 large onion, diced
5 cloves garlic, chopped
2 large carrots, diced
3 tablespoons tomato paste
1 cup stock (chicken or beef)
3 cups leftover mashed potatoes or 1 rutabaga, peeled and cut into 2 inch cubes
1 cup butter
1 cup cheddar cheese, grated and divided
salt and pepper

If using leftover turkey:
Heat a large sauté pan over medium high heat with 2 tablespoons of olive oil, onions, carrots, garlic, thyme, allspice, and nutmeg until the vegetables are soft, about 5 minutes. Proceed to #4
           
​ If using raw ground turkey, skip to #2
  1. Add the meat and seasonings (reserve ½ teaspoon of thyme), and cook until the meat no longer looks pink.
  2. Add the vegetables and cook for 5 to 7 minutes longer.
  3. Stir in the tomato paste and stock. Reduce the heat, and simmer uncovered for 15 to 20 minutes.
  4. In another pot, cover the rutabagas with water and 1 teaspoon of salt and boil until they are tender, about 30 minutes. Drain well and put them back into the pot and mash until they are smooth. Add the butter and 2/3 cup of the cheese. Season with salt and pepper to taste.
  5. Spoon the meat mixture into a deep-dish pie pan or a large baking dish.
  6. Cover with the rutabaga mixture and sprinkle the remaining 1/3 cup cheese over the top.
  7. When ready to bake, preheat oven to 425°F and bake for 35 minutes.
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My Cookbook is Ready for Pre-Orders!

2/26/2017

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Remember when I told you I was writing a cookbook? Well, you won't believe this but after 18 busy months of working night and day I'm proud (and a little nervous) to share the breaking news with you that my cookbook is available for pre-order and will be ready to ship early in April! 
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If you hunger for really beautiful food cooked with fresh ingredients and prepared using easy recipes, this book is for you.
Preview It Here
Beautifully Delicious is just like it sounds, a collection of recipes that create beautiful dishes combining colorful, flavorful ingredients – but better. 

Each recipe has been tested and photographed to invite the hungry cook in you to look at your garden as inspiration for your next meal. 

Every recipe incorporates familiar herbs and edible flowers that you are probably growing at home or that you can conveniently buy at your local grocery store. 

Each page includes beautiful photographs taken by my photographer, book designer, and friend Celeste Guidice. Her gorgeous photos will take your breath away. The dishes look so beautiful you might think they are complicated to prepare, but take my word for it they are not. If a recipe has a few more steps don't worry, there are step-by-step instructions with lots of detailed photos to help you along the way.


Each recipe includes ideas and suggestions to help you dress up leftovers to create new flavorful dishes. My hope is that you'll follow the suggestions and then try your own variations. As I always say, "today the recipe is mine, tomorrow its yours". 

I've also included a few cooking and knife technique lessons that will change your life. Yes, I said it...this book will change your life. How many books have you read that can carry that claim?

GET THE BOOK!

You can pre-order ​an autographed copy of Liz's cookbook today!
​
Release date: April 3rd, 2017
Pre-Order the Book
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