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Market Match Limit Lifted!

Unlimited Market Match, Market Umbrella's SNAP incentive program, extended through September 30, 2021!


Allegro’s Shepard Pie

If your Thanksgiving game is strong, then you probably still have some T-Day leftovers lurking around in the fridge. Once you’ve made that quintessential turkey sammie or had 3rd day reheats, give this one pan, throw it in the oven, set-it-and-forget-it shepherd's pie a try! A great vehicle for that leftover green bean casserole, those roasted veggies, and your potato mash. I make a quick pot of lentils to introduce a non-leftover ingredient, play up the Herbs de Provence seasoning from the roasted veggies and the green bean casserole helps to create the gravy. Pro tip: if you have some of those shallots still laying around and little time to fry, garnish your Shepard's pie with more tasty shallot rings!



From Leftovers

  • 1 ½ - 2 cups green bean casserole
  • 2 ½ cups roasted veg: carrots, sweet potatoes, Brussels, beets and cauliflower
  • ½ - 1 cup veg stock
  • 2 cups potato mash
  • 1 cup dressing/stuffing

Fresh or from the Pantry

  • 2 cups prepared lentils
  • 2 tsp Herbs de Provence
  • Salt and fresh-cracked pepper


Combine green bean casserole leftovers with cooked lentils by gently folding them together. Season with salt, fresh-cracked pepper and Herbs de Provence. Then fold in any leftover roasted vegetables, adding stock to loosen, if needed.

Spoon lentil mixture in a large pie pan or casserole dish. Add a layer of stuffing, if desired, and top with mashed potatoes. (You could top with leftover sweet potatoes mash or cauliflower puree also)

Bake in a 335° degree pre-heated oven, covered for 40 - 50 minutes. Uncover, continue baking for an additional 10 minutes or until edges brown.

Remove and allow pie to rest 10 minutes prior to serving.


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.