The day after a holiday is the perfect time to make a leftover dish with all the various goodies you didn’t eat the day before. Turkey pot pie is the perfect choice for the holiday season’s next-day meal. Filled with all the wonderful holiday flavors, but slightly refreshed, this is comfort food at its best.
Ingredients
1 carrot, peeled and diced
1 cup chopped mushrooms
1 cup diced onion
1 cup frozen peas
1 teaspoon salt
2 cups shredded turkey meat
1 cup turkey or chicken stock
2 tablespoons butter
1 tablespoon cornstarch
1/4 cup water
3 cups prepared mashed potatoes
1/4 cup shredded Parmesan cheese
Preheat the oven to 350 degrees Fahrenheit. Place vegetables and butter in a cast iron skillet and season with salt. Cook on medium heat until the onions are softened (approximately 3 minutes). Remove from heat and add the frozen peas and turkey. Add the stock and return to heat. Melt the cornstarch in the water and add to the mixture. Stir continuously until the sauce is thickened. This only takes a few minutes.
Once the sauce is thick, transfer the meat mixture to an oven-safe baking dish. Top with the leftover mashed potatoes. Note: if you have sweet potatoes left over, mash them and mix them with the mashed potato. Sprinkle with parmesan cheese. Bake in the oven for 20 minutes, or until the potatoes and cheese is golden brown on top.
Serves 3 to 4.
Patataki 