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.
Butter (1/3 cup)
in a medium saucepan over medium heat. Add the
and cook, stirring often, until translucent, about 5 minutes.
All-Purpose Flour (1/3 cup)
to the pan and cook for a further 2 minutes, stirring constantly.
Chicken Broth (1 cup)
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.
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)
Frozen Mixed Vegetables (2 cups)
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)
Bake pie/s until the filling is bubbling and the cheese is melted and golden brown, about 30 minutes. Serve hot.