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.
Total Time
50min
0.0
0 Ratings
Author: Steam & Bake
Servings:
6
Ingredients
Pie Filling
•
1/3
cup
Butter
•
1
Medium
Onion
, diced
•
1/3
cup
All-Purpose Flour
•
1
cup
Chicken Broth
•
2/3
cup
Milk
or Half and Half
•
1/4
tsp
Dried Thyme
•
1/4
tsp
Kosher Salt
•
1/2
tsp
Ground Black Pepper
•
2
cups
Cooked Roughly Chopped
Turkey
•
2
cups
Frozen Mixed Vegetables
Topping
•
2
cups
Leftover
Mashed Potatoes
•
as needed
Milk
(optional)
•
1
cup
Shredded Cheese
Cooking Instructions
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.
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.
3.
Add the All-Purpose Flour (1/3 cup) to the pan and cook for a further 2 minutes, stirring constantly.
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.
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).
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).
7.
Bake pie/s until the filling is bubbling and the cheese is melted and golden brown, about 30 minutes. Serve hot.
Author's Notes
You can make this recipe as individual pies or one large pie. If you’re making individual pies, each baking dish needs to be 1½ cups in volume. For a larger pie, you’ll need a 2-quart baking dish (around 8x8x2-inch or 11x7x2-inch).
Nutrition Per Serving
CALORIES
423
FAT
22.2 g
PROTEIN
24.9 g
CARBS
29.3 g
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