Lemony Turkey Shepherd’s Pie

Avgolemono, the egg-and-lemon mixture used in kitchens throughout Greece, is used to thicken and flavor the stew base for this unexpected take on shepherd’s pie from our chef partner Justin Chapple. The light and lemony turkey stew is complimented by a rich topping of leftover mashed potatoes, which get nicely browned under the broiler before serving.

1/4 cup extra-virgin olive oil

2 medium leeks, white and light green parts only, sliced

3 shallots, sliced

4 garlic cloves, sliced

Kosher salt

Freshly ground black pepper

3 cups chicken or turkey broth

2 large eggs

1/4 cup fresh lemon juice

1/2 cup orzo pasta

12 ounces leftover roast turkey breast, diced

1/2 cup frozen peas

1/4 fresh dill, plus more for garnish

4-5 cups leftover mashed potatoes, warmed

Heat the olive oil in a shallow Dutch Oven set over medium heat until shimmering. Add the leeks, shallots, garlic, and a pinch each of salt and pepper. Cover and cook over medium heat, stirring occasionally, until softened but not browned, about 8 minutes. Add the broth and bring to a boil.

In a medium bowl, vigorously beat the eggs with the lemon juice until frothy. Whisking constantly, gradually drizzle 1 1/2 cups of the hot broth into the eggs to temper them, then gradually whisk the tempered eggs back into the stew. Stir in the orzo and simmer over medium-low heat, stirring occasionally, until the orzo is al dente and the stew is thickened, about 8-10 minutes.

Add the turkey, peas, and 1/4 cup dill to the pot and stir to combine. Cook over medium heat, stirring occasionally, until the turkey is heated through, about 5 minutes. Season with additional salt and pepper if needed. Remove pot from the heat.

Spoon the warmed mashed potatoes into a piping bag fitted with a medium star tip. Decoratively pipe the potatoes onto the stew. Alternately, using a spoon, dollop the mashed potatoes evenly on the stew, then swirl decoratively.

Position a rack 6 inches below the heat source, then preheat the broiler to the max setting. Broil the mashed potatoes for 5-7 minutes, just until lightly browned. Remove from the oven and garnish with additional dill for serving.