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Holiday Shepherd’s Pie

Holiday 2013
201306050.jpg
food and drink

BY: Signe Langford

What could be more satisfying than layer upon layer of delicious, decadent and comforting holiday flavours? Perfect for a family lunch or a casual dinner with friends. Serve with a spoonful of Make-Ahead No Big Bird Gravy (recipe follows) or classic cranberry sauce.

3 large Yukon gold potatoes, peeled and cut into roughly 2 inch (5 cm) pieces
1 small turnip, peeled and cut into roughly
2 inch (5 cm) pieces
¾ cup (175 mL) 18% cream, divided
1/3 cup (80 mL) butter, divided
1 clove garlic, finely minced or grated
½ tsp (2 mL) sea salt or more to taste, divided
1 tsp (5 mL) pepper or more to taste, divided
¼ tsp (1 mL) nutmeg
2 tbsp (30 mL) olive or vegetable oil
1 cup (250 mL) unseasoned panko or other unseasoned bread crumbs, divided
2 tbsp (30 mL) grated Parmesan cheese
2 cups (500 mL) fresh or frozen corn
1 large onion, peeled and finely chopped
1 cup (250 mL) peeled, grated carrot
¼ cup (60 mL) dried cranberries
1 stalk celery, finely diced
1 large sweet, garlicky or Italian turkey sausage, coarsely chopped, about 4 to 5 oz (125 to 150 g)
¼ tsp (1 mL) allspice
1 lb (500 g) ground turkey
1 tsp (5 mL) finely minced fresh rosemary
1 tsp (5 mL) finely minced fresh sage leaves
2 tbsp (30 mL) finely minced fresh Italian or flat-leaf parsley

1 Preheat oven to 375°F (190°C).

2 Add potato and turnip to a large pot of water and bring to a boil over medium-high. Boil until fork-tender. Drain well through a colander and tumble back into the pot.

3 Add ½ cup (125 mL) of the cream, 3 tbsp (45 mL) of the butter, garlic, salt, pepper and nutmeg and mash until smooth and well combined. Cover and set aside to keep warm, but not hot.

4 In a microwave-safe bowl, melt 1 tbsp (15 mL) of the butter with 1 tbsp (15 mL) of the oil. Add the bread crumbs, Parmesan, salt and pepper to taste and stir together until all the crumbs are buttery. Set aside at room temperature.

5 In a large pan over medium-high heat, melt remaining 1 tbsp (15 mL) of the butter, add the corn and season with salt and pepper to taste. Stir and fry until brown bits appear on most of the kernels. Scoop from pan and set aside.

6 Into the corn pan, add remaining 1 tbsp (15 mL) oil, onion, carrot, pepper, cranberries, celery, turkey sausage and allspice. Fry for about 5 minutes or until the veggies start to soften and the sausage begins to brown.

7 Add the ground turkey, rosemary, sage and parsley and fry for another 5 minutes. Stir well, breaking apart all the clumps of ground turkey. Add remaining ¼ cup (60 mL) of cream and ¼ cup (60 mL) of the bread crumbs and fully incorporate.

8 Lightly grease, butter or spray a 12 x 8-inch (3 L) baking dish and add the turkey mixture, spreading evenly and tamping down well. Over the turkey, gently spread the corn in an even layer; tamp down. Top the corn with a layer of the mashed potato and turnip, gently smoothing out to form an even layer; sprinkle with the remaining bread-crumb mixture.

9 Bake uncovered for about 20 to 25 minutes or until the top is golden. Remove from oven and let rest for about 5 minutes to set up before serving.

Makes 6 servings

Makes about 4 cups (1 L)

MAKE-AHEAD NO BIG BIRD GRAVY

Sometimes we want gravy, but we don’t want to roast a whole turkey. This one’s simple and delicious and can be kept on hand for hot turkey sandwiches, fries, mashed potatoes, or wherever a splash of gravy makes things that much yummier!

4 turkey wings or 10 chicken wings (if turkey can’t be found)
1 large onion, peeled and coarsely chopped
½ cup (125 mL) water
2 carrots, coarsely chopped (no need to peel)
2 celery stalks, coarsely chopped
5 sprigs thyme
1 bay leaf
2 sprigs sage
5 cups (1.25 L) chicken stock, divided
¼ cup (60 mL) flour
2 tbsp (30 mL) butter
Pepper to taste
Salt


1 Preheat oven to 375°F (190°C).

2 Lay wings in a roasting pan and tumble the onions on top. Roast for about 1 hour or until the wings have browned.

3 Add the roasted wings and onion to a large stockpot. Set aside.

4 Add the water to the hot roasting pan and, with a flat-edged spatula, scrape all the roasted brown bits off the bottom of the pan. Pour this deglazing water into the stockpot with the wings.

5 Move stockpot to stove over medium-high heat, add the vegetables, herbs and 4 cups (1-L)of the chicken stock. Stir, and bring to a boil.

6 Reduce heat to low and simmer uncovered for 1 to 1½ hours.

7 With a slotted spoon or tongs, remove the wings and set aside.

8 Pour the contents of the stockpot through a sieve or fine colander into a saucepan. Using the back of a spoon, push on the soft vegetables to draw out as much juice and flavour as possible. Discard the herbs and vegetables.

9 In a small bowl, using a whisk, beat the remaining cup of stock with the flour until smooth.

10 Over medium heat, bring the turkey liquid to a good simmer and add the flour stock, whisking constantly as you add. Continue to simmer and whisk until the liquid turns into a thick gravy; about 5 minutes. Whisk in the butter and pepper and taste for salt. The stock may have added enough salt. Leftovers can be frozen for up to 3 months or stored, covered, in the refrigerator for up to 1 week.

 

What to Serve

LCBO#:486456
$4.95  
LCBO#:487264
$3.20  
201306050.jpg
food and drink

Holiday Shepherd’s Pie

Holiday 2013

BY: Signe Langford

What could be more satisfying than layer upon layer of delicious, decadent and comforting holiday flavours? Perfect for a family lunch or a casual dinner with friends. Serve with a spoonful of Make-Ahead No Big Bird Gravy (recipe follows) or classic cranberry sauce.

3 large Yukon gold potatoes, peeled and cut into roughly 2 inch (5 cm) pieces
1 small turnip, peeled and cut into roughly
2 inch (5 cm) pieces
¾ cup (175 mL) 18% cream, divided
1/3 cup (80 mL) butter, divided
1 clove garlic, finely minced or grated
½ tsp (2 mL) sea salt or more to taste, divided
1 tsp (5 mL) pepper or more to taste, divided
¼ tsp (1 mL) nutmeg
2 tbsp (30 mL) olive or vegetable oil
1 cup (250 mL) unseasoned panko or other unseasoned bread crumbs, divided
2 tbsp (30 mL) grated Parmesan cheese
2 cups (500 mL) fresh or frozen corn
1 large onion, peeled and finely chopped
1 cup (250 mL) peeled, grated carrot
¼ cup (60 mL) dried cranberries
1 stalk celery, finely diced
1 large sweet, garlicky or Italian turkey sausage, coarsely chopped, about 4 to 5 oz (125 to 150 g)
¼ tsp (1 mL) allspice
1 lb (500 g) ground turkey
1 tsp (5 mL) finely minced fresh rosemary
1 tsp (5 mL) finely minced fresh sage leaves
2 tbsp (30 mL) finely minced fresh Italian or flat-leaf parsley

1 Preheat oven to 375°F (190°C).

2 Add potato and turnip to a large pot of water and bring to a boil over medium-high. Boil until fork-tender. Drain well through a colander and tumble back into the pot.

3 Add ½ cup (125 mL) of the cream, 3 tbsp (45 mL) of the butter, garlic, salt, pepper and nutmeg and mash until smooth and well combined. Cover and set aside to keep warm, but not hot.

4 In a microwave-safe bowl, melt 1 tbsp (15 mL) of the butter with 1 tbsp (15 mL) of the oil. Add the bread crumbs, Parmesan, salt and pepper to taste and stir together until all the crumbs are buttery. Set aside at room temperature.

5 In a large pan over medium-high heat, melt remaining 1 tbsp (15 mL) of the butter, add the corn and season with salt and pepper to taste. Stir and fry until brown bits appear on most of the kernels. Scoop from pan and set aside.

6 Into the corn pan, add remaining 1 tbsp (15 mL) oil, onion, carrot, pepper, cranberries, celery, turkey sausage and allspice. Fry for about 5 minutes or until the veggies start to soften and the sausage begins to brown.

7 Add the ground turkey, rosemary, sage and parsley and fry for another 5 minutes. Stir well, breaking apart all the clumps of ground turkey. Add remaining ¼ cup (60 mL) of cream and ¼ cup (60 mL) of the bread crumbs and fully incorporate.

8 Lightly grease, butter or spray a 12 x 8-inch (3 L) baking dish and add the turkey mixture, spreading evenly and tamping down well. Over the turkey, gently spread the corn in an even layer; tamp down. Top the corn with a layer of the mashed potato and turnip, gently smoothing out to form an even layer; sprinkle with the remaining bread-crumb mixture.

9 Bake uncovered for about 20 to 25 minutes or until the top is golden. Remove from oven and let rest for about 5 minutes to set up before serving.

Makes 6 servings

Makes about 4 cups (1 L)

MAKE-AHEAD NO BIG BIRD GRAVY

Sometimes we want gravy, but we don’t want to roast a whole turkey. This one’s simple and delicious and can be kept on hand for hot turkey sandwiches, fries, mashed potatoes, or wherever a splash of gravy makes things that much yummier!

4 turkey wings or 10 chicken wings (if turkey can’t be found)
1 large onion, peeled and coarsely chopped
½ cup (125 mL) water
2 carrots, coarsely chopped (no need to peel)
2 celery stalks, coarsely chopped
5 sprigs thyme
1 bay leaf
2 sprigs sage
5 cups (1.25 L) chicken stock, divided
¼ cup (60 mL) flour
2 tbsp (30 mL) butter
Pepper to taste
Salt


1 Preheat oven to 375°F (190°C).

2 Lay wings in a roasting pan and tumble the onions on top. Roast for about 1 hour or until the wings have browned.

3 Add the roasted wings and onion to a large stockpot. Set aside.

4 Add the water to the hot roasting pan and, with a flat-edged spatula, scrape all the roasted brown bits off the bottom of the pan. Pour this deglazing water into the stockpot with the wings.

5 Move stockpot to stove over medium-high heat, add the vegetables, herbs and 4 cups (1-L)of the chicken stock. Stir, and bring to a boil.

6 Reduce heat to low and simmer uncovered for 1 to 1½ hours.

7 With a slotted spoon or tongs, remove the wings and set aside.

8 Pour the contents of the stockpot through a sieve or fine colander into a saucepan. Using the back of a spoon, push on the soft vegetables to draw out as much juice and flavour as possible. Discard the herbs and vegetables.

9 In a small bowl, using a whisk, beat the remaining cup of stock with the flour until smooth.

10 Over medium heat, bring the turkey liquid to a good simmer and add the flour stock, whisking constantly as you add. Continue to simmer and whisk until the liquid turns into a thick gravy; about 5 minutes. Whisk in the butter and pepper and taste for salt. The stock may have added enough salt. Leftovers can be frozen for up to 3 months or stored, covered, in the refrigerator for up to 1 week.

 

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