Leftover Turkey & Mashed Potato Pie

Ingredients

• 2 Tablespoons unsalted butter
• 1/2 large yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 3 tablespoons flour
• 1 1/2 cups chicken stock (or turkey stock/vegetable stock)
• 2 teaspoons Worcestershire sauce
• 2 large carrots, diced (about 3/4 cup)
• 1 cup green peas (frozen is fine!)
• 1/2 cup corn kernels (frozen or canned is fine!)
• 1 1/2 cups diced leftover turkey
• 2 1/2 cups leftover mashed potatoes
• 1 egg
• Fresh herbs, for topping (optional - we used parsley in these photos)

Instructions

1. 1

   --- Make the filling: ---

2. 2

   Heat oven to 400° Fahrenheit.

3. 3

   On the stovetop, melt butter in a large Dutch oven over medium-high heat. Add onion and garlic and sauté, stirring occasionally, until garlic is fragrant and onion is translucent, about 2-3 minutes.

4. 4

   Add dried rosemary, dried thyme, salt, and pepper to pot and stir to combine.

5. 5

   Add flour to pot and stir to combine. The flour will soak up the moisture in the pan and clump together to form a roux. Cook, stirring occasionally, for 30-60 seconds, then add chicken stock to skillet a little at a time and stir well to break up any lumps. The stock will thicken quickly at first, then gradually thin out.

6. 6

   When you’ve added all the stock, bring the filling to a simmer and cook, stirring occasionally, until stock has thickened, about 5-10 minutes. The filling is ready when the stock has reached the consistency of a thick soup.

7. 7

   Stir in Worcestershire sauce, carrots, peas, corn, and leftover diced turkey, then remove the pot from the heat and set aside while you make the topping.

8. 8

   In a medium mixing bowl, stir mashed potatoes together with the egg. Scoop the potato mixture over the top of the filling in your Dutch oven, then use the back of a spoon to press the potatoes down into a uniform layer until they completely cover the filling's surface.

9. 9

   Transfer the turkey and potato pie to the oven and bake at 400° F for 20-30 minutes, until the filling is bubbling and the potatoes have turned a light golden brown.

10. 10

    Let the pie cool for 10-15 minutes, top with fresh herbs (optional), and serve.