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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I had some leftover turkey and mashed potatoes from Thanksgiving, so I adapted Cottage Pie-Simply the Best to fit my needs. It turned out so well, I just had to post my creation! Ingredients:
2 cups turkey stock, homemade, with onions, celery, carrots, turkey bones, water a bay leaf, peppercorns, etc |
1 lb turkey, cooked and diced |
1 onion, diced |
2 carrots, sliced |
1 stalk celery, sliced |
4 ounces mushrooms, sliced |
1 cup peas |
2 tablespoons butter, soft |
2 tablespoons flour |
salt and pepper, to taste |
2 -3 cups potatoes, mashed (leftover) |
Directions:
1. Saute the fresh carrots,onion, celery and mushrooms until tender in a large pot.
2. Blend the soft butter and the 2 T. flour into a paste.
3. Pour the stock into the pot with the veggies. Bring to a simmer.
4. Stir in the flour/butter past, stirring constantly.
5. When the mixture is the thickness you want, put in the peas and turkey.
6. Lightly grease a 2 quart casserole dish, pour in the mixture.
7. Preheat the oven to 350°F.
8. Now, if your leftover mashed potatoes are too stiff, add some milk and an egg to loosen them a bit. Spread over the turkey covering completely. I like to add chives to the potatoes for an extra flavor.
9. Bake for 35 mn.
10. Enjoy!
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