Baked Thanksgiving Shepherd's Pie
1lb Ground Beef
2 CUPs LEFTOVER MASHED POTATOES
1 CUP LEFTOVER GREEN BEANS
1 CUP LEFTOVER STUFFING
1 CUP LEFTOVER GRAVY
1 1/2 LB LEFTOVER TURKEY
2 TBSP CANOLA OIL
1 cup CHOPPED ONIONS
2 cloves GARLIC, MINCED
1 tsp KOSHER SALT
1/2 tsp FRESHLY GROUND BLACK PEPPER
2 tbsp All-Purpose FLOUR
2 tsp TOMATO PASTE
1 CUP CHICKEN BROTH
1 TSP WORCESTERSHIRE SAUCE
2 TSP FRESHLY CHOPPED ROSEMARY LEAVES
1 TSP FRESHLY CHOPPED THYME
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Place canola oil in a medium sauté pan overmedium-high heat. Once the oil shimmers, add the onion and sauté just until softened and lightly brown, about 3-4 minutes. Add the garlic and stir to combine.
Add the beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes.
Sprinkle the onions with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, leftover gravy, chicken broth, Worcestershire, rosemary and thyme. Stir to combine.
Bring to a boil, then reduce the heat to low. Cover and simmer10-12 minutes or until the sauce is thickened slightly.
Add the leftover turkey, green beans and stuffing to the mixture and spread evenly into an 11 x 7 inch glass baking dish.
Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
Place directly on the grill grate and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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