2 cups mashed potatoes, or pastry for a single crust pie
2 Tbsp melted butter (optional)
Preheat the oven to 350˚F.
In a large skillet, heat the oil over medium-high heat and cook the onion, carrot and celery for 3-4 minutes, until soft. Add the garlic and thyme and cook for another minute. Add the turkey, season with salt and pepper, sprinkle with flour and stir to coat everything well. Add the stock, cream and peas and bring to a simmer, stirring until the sauce bubbles and thickens.
Pour into a baking dish, or into individual baking dishes. Top with mashed potatoes and drizzle with melted butter or roll out your pastry and lay it over top, cutting a few vents to allow steam to escape. Bake for 20-30 minutes, or until the potatoes or pastry is golden and the filling is bubbling around the edges.
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