Ingredients
Potatoes
- 1 tablespoon kosher salt
- 3 pounds russet potatoes, peeled and cut into 2-inch cubes
- 2 bay leaves
- ½ cup (1 stick) salted butter, softened
- ¾ cup whole milk, warmed
- 1 teaspoon garlic powder
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Turkey Filling
- ½ cup (1 stick) salted butter, cut into pieces
- 1 cup chopped yellow onion (from 1 medium onion)
- 2 celery ribs, cut into ¼-inch pieces
- 2 medium carrots, peeled and cut into ¼-inch pieces
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon minced fresh thyme leaves (optional)
- ¾ cup whole milk, warmed
- 1½ cups chicken stock, warmed
- 1 cup frozen green beans
- 3 cups chopped cooked turkey or chicken
- Parsley, minced (optional)
Instructions
- Make the potatoes: Fill a large pot with water. Add the kosher salt, peeled and cubed potatoes, and bay leaves. Bring to a boil over high heat, then reduce to medium. Boil until potatoes are fork-tender but holding shape, approximately 15-20 minutes.
- Prepare the turkey filling: While potatoes cook, heat ½ cup salted butter in a large deep ovenproof skillet or braiser over medium heat. Add chopped onion, celery, and carrots and cook, stirring occasionally, until onions are tender and translucent, about 5 minutes. Stir in flour, kosher salt, black pepper, garlic powder, and thyme to form a thick paste.
- Add liquids to filling: Slowly whisk in warmed milk, fully incorporating it into the flour mixture. Then slowly whisk in warmed chicken stock. Let simmer, whisking continuously until thickened, about 5 minutes. Stir in frozen green beans and chopped cooked turkey, mixing well. Keep warm while preparing potatoes.
- Drain potatoes: Once potatoes are tender, drain thoroughly and return them to the pot placed over low heat. Remove the bay leaves.
- Mash the potatoes: Using a potato ricer or masher, mash potatoes until smooth. Quickly stir in ½ cup softened butter and ¾ cup warmed milk. Season with garlic powder, sea salt, and freshly cracked black pepper to taste.
- Preheat the oven: Heat oven to 400°F (200°C) with a rack positioned in the center.
- Assemble the pie: Spread the mashed potatoes evenly over the turkey filling in the ovenproof skillet, creating soft peaks with the back of a spoon or spatula.
- Bake: Bake in the preheated oven until the mashed potatoes are lightly browned and the filling is bubbly, about 30 minutes.
Notes
- Use an ovenproof skillet or braiser so you can cook the filling on the stove and bake the assembled pie without transferring.
- Creating soft peaks on the mashed potato topping helps achieve a golden, textured crust when baked.
- For extra flavor, sprinkle minced parsley over the finished pie before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
