Thanksgiving has come and gone and now the fridge is filled with leftovers. I can only do so many turkey dinner repeats before I’m V BORED (except for the pie part, that I will never tire of).
This year we repurposed our leftover turkey and mashed potatoes into a dish that’s a cross between shepherds pie and pot pie. I couldn’t come up with a real name for it… And Edie just calls it Turkey Pie, so that’s what it shall be.
Not turkey season? You could also use cooked rotisserie chicken in place of the turkey.
I topped this Turkey Pie with my Rustic Mashed Potatoes.
Leftover Turkey Pie
Put those thanksgiving leftovers to good use! This cozy dish is a cross between a shepherd's pie and pot pie, filled with veggies and turkey, and topped with mashed potato.
Makes: 6 servings
- 1 small onion, diced
- 2 stalks celery, diced
- 2 large carrots, sliced into 1" rounds.
- 1 large parnsip, peeled and cut into 1" chunks.
- 1 cup frozen peas
- 1 tbls salted butter
- 4 cloves garlic, minced
- 2.5 cups turkey stock or bone broth
- 4 cups chopped, cooked turkey
- 1 sprig fresh thyme
- 2 bay leaves
- 4-6 cups cooked mashed potatoes
- Salt & Pepper to taste
- 2 tbls fresh parsley, chopped.
- Heat a heavy bottomed 6qt dutch oven over medium heat and melt butter.
- Add diced onion and celery to melted butter and saute 5-7minutes or until onion is translucent.
- Add minced garlic to pan and saute 1 minute or until fragrant.
- Add 2.5 cups turkey stock, chopped carrots, parsnips, turkey, peas, bay leaves, and thyme to the pot and bring to a boil.
- Once boiling, reduce heat and allow filling to simmer for 10 minutes.
- Taste broth for salt and season as needed. Because turkey & stock preparation varies substantially, adjust to your palette. I didn't need to add any salt to my filling because we used a brined turkey.
- In a small bowl, combine 1/2 cup of hot stock from pot and 2 tsps of tapioca starch. Whisk until starch is completely dissolved.
- Stir the broth/starch slurry into the filling and allow to simmer for another 10 minutes.
- Remove filling from heat.
- Top filling with dollops of mashed potatoes
- Cook in center of oven for 30-40minutes, until potatoes begin to brown and filling is bubbling.
- Allow to cool for ten minutes before serving. Garnish with parsley.