Darren MacLean's Boxing Day Turkey Shepherd's Pie
¼ cup plus 2 tbsp unsalted butter
4 tsp canola oil
¼ cup chopped white onion
1 tbsp chopped garlic
1 tbsp chopped shallot
1 tsp chopped fresh thyme
1 bay leaf
2 cups leftover stuffing
2½ cups chopped leftover turkey (use dark meat if possible and some of the skin)
¾ cup turkey or chicken stock
4 cups leftover mashed potatoes
2 tbsp white miso paste (divided)
¼ cup cream
2 cups leftover gravy (divided)
1 tsp black pepper
Chopped fresh parsley and thyme, for garnish
Preheat oven to 400° F. Lightly grease a 12-inch square baking dish with 1 tbsp butter and set aside.
In a large sauté pan or skillet, heat oil over medium-high heat. Add onion, garlic, shallot, thyme and bay leaf and cook, stirring constantly until translucent. Add 1 tbsp of butter and any turkey skin and cook until some of the fat renders and the skin begins to crisp. Add rest of turkey meat and toss until coated and lightly warm.
In the buttered casserole dish, add stuffing and then top with the warmed turkey mixture. In another saucepan, warm turkey stock and whisk in 1 tbsp miso paste until fully combined. Add gravy and let it thicken. Season with black pepper and pour 1 cup of gravy over turkey and stuffing. Reserve the rest of the gravy for later.
Combine ¼ cup of butter, melted, with 1 tbsp of white miso and reserve. Slightly warm mashed potatoes in a saucepan with the cream and stir until smooth. Pour mashed potato mixture over stuffing and gravy and pack until smooth. Brush the miso butter over the mashed and sprinkle with chopped fresh herbs. Bake in the oven for 25 to 30 minutes until stuffing absorbs the gravy and cooks lightly on the bottom.
Let stand for 10 minutes before serving with lots of the leftover gravy. Serves 4.