Turkey Shepherd's Pie
- 10 ounces pearl onions
- 3 tablespoons unsalted butter
- 1 medium leek, cut into 1/2-inch-thick slices (white and pale green parts only)
- 2 tablespoons finely chopped garlic
- 3 medium carrots, large dice
- 2 medium celery stalks, medium dice
- 2 teaspoons coarsely chopped fresh thyme leaves
- 5 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 cups low-sodium chicken broth
- 2 pounds cooked turkey meat, cut into large pieces
- 5 cups mashed potatoes
1Bring a large saucepan of salted water to a boil. Add the pearl onions and blanch for about 1 minute, or until the skins start to loosen. Drain into a colander and run under cold water until cool to the touch.
2Heat the oven to 400°F and arrange a rack in the upper third. Trim the ends from the onions, cut in half, and peel. Heat the butter in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When it foams, add onions, leeks, and garlic, season with salt and freshly ground pepper, and cook until leeks are soft. Add carrots, celery, and thyme and cook until the vegetables are just getting tender. Add flour, stirring until it is well incorporated, about 1 minute. Deglaze the pan with the white wine and cook 1 minute more.
3Add broth and turkey. Bring mixture to a simmer, cover, reduce heat to low, and cook, stirring frequently, until vegetables are tender and sauce has thickened slightly, about 15 minutes. Season with salt and pepper if necessary.
4Transfer mixture to a 13-by-9-inch baking dish and spread mashed potatoes over the top. Bake until the filling is hot and the top is browned, about 35 to 45 minutes.
Beverage pairing: Joseph Drouhin Rully Blanc, France. An unpretentious dish like shepherd’s pie with turkey calls for a wine that’s simple, thirst-quenching, and refreshing. A village white Burgundy, with its lemony, mineral, and floral notes, will be an unassuming but satisfying companion.
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