Description

An easy, cozy recipe to use up those Thanksgiving leftovers!

Ingredients

Scale

For the filling:

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

For the topping:

2 1/2 cups leftover mashed potatoes
1 egg
Fresh herbs, for topping (optional - we used parsley in these photos)

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Instructions

Make the filling:

Heat oven to 400° Fahrenheit.
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.
Add dried rosemary, dried thyme, salt, and pepper to pot and stir to combine.
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.
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.
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.

Make the topping, assemble, and bake:

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

Notes

If you don't have a Dutch oven, use a cast iron skillet at least 12" in diameter, and place the skillet on a sheet pan before baking (this will make it easier to slide in and out of the oven, and will catch any spills if the filling bubbles over). For best results, the pie filling should leave at least an inch of space between the top of the filling and the top of the skillet (if the skillet is too full, the filling will bubble over in the oven).

It's easiest to mix and spread the potato mixture if the potatoes are slightly warm. At minimum, let the potatoes sit on the counter while you prepare the filling so they can come to room temperature a bit. If you're feeling ambitious, zap the mashed potatoes in the microwave or warm them up on the stovetop until they're just slightly warm - this will make it easier to stir the egg in and to spread the potato mixture over the surface of the pie. Note: If you're making this pie ahead of time, don't heat up the mashed potatoes - just use them cold and straight out of the fridge for food safety!

Additions and Substitutions. Use leftover or rotisserie chicken in place of the turkey, or use cooked ground chicken or turkey instead. Add bacon, pancetta, or Italian sausage for a fun twist. Mix up the veggies - this casserole is great with leftover Thanksgiving sides (creamed corn, green beans, roasted broccoli) but you can also throw in extra veggies from the fridge (cauliflower, parsnips, brussels sprouts, kale, spinach, etc). Add a handful of parmesan or cheddar cheese to the mashed potato topping for extra flavor. Use fresh herbs instead of dried if you like (sage, rosemary, and thyme are all good here).

Make Ahead Tips. This casserole is a great meal prep option! If you make the casserole ahead of time, do not add turkey to the filling while it cooks - for food safety, let the filling cool completely, then stir the cold turkey into the cooled filling and top with cold (not reheated) mashed potatoes just before freezing or refrigerating. Assemble the cooled pie as directed, then cover with an airtight lid or piece of plastic wrap and refrigerate up to 3 days or freeze for up to 3 months. Defrost frozen potato pie in the fridge overnight; to bake, place pie in a COLD oven and preheat with the dish inside. If the potatoes start to brown too much, cover with a piece of foil or an oven-safe lid until the casserole is cooked through. Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.