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| | Leftover Turkey Cottage Pie
1 pound of potatoes, peeled
3 peeled onions, 1 whole and 2 chopped
6 tablespoons of butter
1/2 cup of warm milk
Salt and pepper to taste
1/2 cup of chopped mushrooms
1 tablespoon of flour
1 1/4 cups of turkey or chicken stock
1 tablespoon of chopped parsley
3 cups of diced cooked turkey
2 tablespoons of milk
Preheat oven to 400ºF.
Boil potatoes in salted water with 1 whole onion. Cook for 15 to 20 minutes, until potatoes are tender. Remove onion; drain potatoes and mash them. Beat in 2 tablespoons butter and enough warm milk to make a soft mixture without being too runny. Season with salt and pepper, and set aside.
Melt 2 to 3 tablespoons of butter in saucepan and sauté chopped onions for 3 minutes. Add mushrooms and sauté for 1 minute longer. whisk in flour. When mixture is blended, whisk in stock and parsley. Season with salt and pepper. Bring mixture to a boil, then simmer for 3 or 4 minutes. Add diced turkey. Add 2 tablespoons milk and transfer mixture to ovenproof dish.
Spread mashed potatoes carefully over top of dish and smooth with knife. Score potatoes with fork and dot with remaining butter. Bake for 20 to 30 minutes or until potatoes are golden brown and crisp. Serves 4 |
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