Turkey and Mash Pot Pies
Leftovers done in style! Cooked turkey and vegetables get a new spin as a chunky pie filling, topped with creamy leftover mash and bubbling melted cheese.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the inside of 6x12-oz (1½ cup) individual baking dishes or a single 2-quart baking dish with butter. Set aside.
step 2
Heat the Butter (1/3 cup) in a medium saucepan over medium heat. Add the Onion (1) and cook, stirring often, until translucent, about 5 minutes.
step 3
Add the All-Purpose Flour (1/3 cup) to the pan and cook for a further 2 minutes, stirring constantly.
step 4
Mix the Chicken Broth (1 cup) and Milk (2/3 cup) together in a small jug. Whisk this mixture into the onion and flour mixture, a little at a time. Whisk well after each addition so your sauce doesn’t get lumpy.
step 5
When all the liquid has been added, bring to a boil over medium heat, stirring constantly. Simmer until the mixture thickens enough to coat the back of a spoon, then remove from heat. Stir in the Dried Thyme (1/4 tsp), Kosher Salt (1/4 tsp), Ground Black Pepper (1/2 tsp), Turkey (2 cups), and Frozen Mixed Vegetables (2 cups).
step 6
Fill the prepared dish/es with turkey filling. Give the Mashed Potatoes (2 cups) a stir and loosen with a little extra Milk (as needed) if they aren’t a spreadable consistency. Spread the mash over the pie/s, then top with Shredded Cheese (1 cup).
step 7
Bake pie/s until the filling is bubbling and the cheese is melted and golden brown, about 30 minutes. Serve hot.
