Turkey Shepherd’s Pie

A great way of using up leftover mashed potatoes and turkey. Prefect for a chilly Fall night. Thank you The Hopeless Housewife



 

5 medium russet potatoes, peeled and quartered

2 tbsp butter

½ cup half & half

salt and pepper to taste

 

2 tbsp olive oil

1 tbsp butter

4 carrots, sliced ¼ inch thick

1 medium onion, finely chopped

2 cups fresh white mushrooms, chopped

½ cup dry white wine (optional)

¼ cup all-purpose flour

1 ½ cups whole milk

1 cup half & half

2 cups cooked turkey, chopped into ½ inch chunks

¼ tsp fresh thyme, chopped finely

2 cups frozen peas, thawed

2 tbsp fresh lemon juice

 

• Preheat oven to 400°F.
• Bring a large pot to a boil and add potatoes,
• Cook until potatoes are tender but not mushy, about 215-20 minutes.
• Drain and put potatoes through a ricer or use an electric mixer to mash.
• Add butter, half and half and mix until combined, but do not over-mash
• Season to taste with salt and pepper.
• Heat oil and butter in a large saucepan over medium heat.
• Add carrots, onion, and mushrooms
• Season with salt and pepper, and cook until carrots are tender, 8-10 minutes.
• Add wine (optional) and cook another 5 minutes.
• Add flour, and cook, stirring until vegetables are coated for 1 minute.
• Gradually add milk and half & half, stirring until smooth.
• Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 10 minutes.
• Stir in turkey, thyme, peas and lemon juice.
• Bring to a simmer and season to taste with salt and pepper
• Pour filling evenly into four mini coquette dishes or casserole dish.
• Put mashed potatoes into a piping bag or large plastic bag with a small part of the corner cut out
• Pipe mashed potatoes onto the top of the filling, making small peaks as you go.
• Place in the oven and bake until golden and bubbling, 15-20 minutes.
• Let pot pie cool a few minutes before serving