Shepherd's Pie, Thanksgiv-ified
Although this Brit comfort food is typically made with minced lamb, it's a dish that rolls with the punches. When replaced with ground beef, it's cottage pie. In New Zealand, spuds are the key ingredient so it becomes the potato pie. In our red-white-and-blue nation, we've got one with corn called the cowboy pie. (Yee-haw) The meat-hating crowd does a vegetarian shepherdess pie. And the Midwest? They've got one, too, with cream of mushroom soup and green beans.
So along comes Thanksgiving with all its leftovers: a perfect chance for a seasonal shepherd's pie. Emeril has a fussied-up version and Martha does a more basic one. Either way, the bottom line is to throw leftovers (turkey, green beans, cornbread, stuffing, and cranberries) into a casserole dish. Bake at 400°F for about 30 minutes, until bubbling. For fun, throw the sweet potatoes into a pastry bag, and as if they were icing, dress the dish with some frilly designs.