Turkey Shepherd'S Pie With Two-Potato Topping (Or Chicken) - cooking recipe

Ingredients

2 tablespoons unsalted butter
1 tablespoon butter, melted
1 medium onion, finely chopped
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
1 garlic clove, minced
4 cups turkey meat (raw or cooked) or 4 cups chicken, diced (raw or cooked)
1 - 1 1/2 cup turkey gravy (amount depends on how dry your ingredients are...) or 1 -1 1/2 cup chicken gravy (amount depends on how dry your ingredients are...)
2 tablespoons orange juice
1 tablespoon flat leaf parsley, chopped
2 teaspoons sage, finely chopped
salt
fresh ground pepper
2 cups mashed potatoes
1 cup mashed sweet potatoes
2 tablespoons chives, minced
1 large egg, beaten

Preparation

Melt 2 tablespoons of butter in a large skillet and add onion, celery, carrot and garlic. Cook over low heat until softened, about 12 minutes. Stir in turkey or chicken and cook until heated through. Add the gravy and orange juice to the mixture and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a round, oval or 9-by-12-inch baking dish and let cool.
Preheat the oven to 400\u00b0. In a bowl, mix both potatoes together and add chives. Season with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter.
Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving.