A comforting holiday staple! Perfect for big feasts and intimate family gatherings alike.
Alternative: Follow method, but replace the butter in the sauce with five strips of bacon
Equipment
- Large pot
- Large pan
- Pie dish
Ingredients
Filling:
- 1.5 lbs Little Potatoes
- 2 Tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 cup carrot, diced (can use left over carrot, in which case add with turkey)
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups mushrooms, quartered
- 3 cups leftover turkey, chopped
Sauce:
- 1/4 cup butter
- 1/4 cup flour
- 3 cups milk
- 8 stems fresh thyme, picked. Leaves only.
- 1/4 tsp salt
- 1/4 tsp pepper
Crust:
- 1 store bought pie dough or favourite dough
- 2 Tbsp milk
Instructions
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Step 1
Preheat oven to 375 °F.
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Step 2
In a large pot, boil potatoes until fork tender (15 minutes). Strain when complete and cut into quarters when cool to touch.
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Step 3
In a large pot, add butter and melt over medium heat. Add flour and allow to cook three minutes. Reduce heat and slowly add the milk, whisking continuously. Once incorporated, add thyme, salt and pepper. Remove from heat and set aside.
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Step 4
In a pan, melt butter over medium low heat. Add onion and garlic, and sweat until translucent (approximately five minutes). Add celery, carrot, mushroom, salt and pepper. Cook until tender (eight minutes) and add potato and turkey. Mix well.
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Step 5
Add turkey mix to sauce and combine. Spoon into deep pie dish.
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Step 6
Unroll pie dough and cut out designs to allow steam to escape. Use cut outs to lay a pattern in the middle. Milk wash the crust and bake for 30 minutes.
