Every year after roasting a turkey and making tons of giblet gravy, I look forward to the leftovers. Not that I don’t enjoy the original meal, because I do, but one of my very favorite things is potpie. And leftover roast of any fowl is likely to see itself again as potpie in our house, if there are indeed any leftovers. It is also a well-established fact that leftover roast beef or lamb turns into shepherds’ pie here. Also a fact, but less well-known, is that I don’t have a recipe for any of these. Pie interiors depend upon what is leftover. You got mashed or roasted potatoes? Excellent. Buttered carrots or peas? But, of course. Brussels sprouts or green beans, cooked with garlic and bacon. You betcha. I’ve even been known to throw in some maque choux. About the only turkey dinner things I won’t throw in there are stuffing (soaks up all the gravy) and jellied cranberry sauce and candied yams for the obvious reason: too sweet. So, as you can imagine, it would be hard to follow a recipe.
This year though, at the request of a reader on Facebook, I tried to quantify the amounts and not use just leftovers that you might not have. Feel free to substitute for the potato and carrot if you do have already cooked, leftover vegetables. Also, play free and loose with the amounts. Potpie is the most forgiving of meals. This one is for you, Denise from Succasunna, New Jersey! You’ve been on my mind and I apologize for the delay.
Also, lovely people: Consider this your heads up to make lots of gravy if you are planning a Christmas turkey. So you can make potpie!
|Yep, those are frozen peas, still frozen. |
And congealed gravy. It's all good.
8 oz or 230g leftover turkey, off the bone
1 cup or 240ml turkey gravy – still chilled is good. No need to warm.
1 medium carrot
1 medium potato
1/2 cup frozen or leftover peas
1 fresh red chili – optional
1 sheet puff pastry or enough to cover an 8in x 8in or 23cm x 23cm pan
1-2 cups or 240-480ml turkey stock or salted water for cooking carrot and potato
Preheat your oven to 400°F or 200°C.
Peel and dice your carrot and peel and cut your potato into small cubes.
Cut the turkey into medium pieces and set aside. Chop the red chili finely, if using, and set aside.
Cook the carrot and potato in leftover turkey broth or salted water until just tender.
Remove the carrot and potato to a mixing bowl with a slotted spoon so you can save the stock for soup, if using. Otherwise, drain the pot of the salted water and put the carrot and potato into a mixing bowl.
Add in the turkey, chili and peas. Stir well.
Add in the gravy and give it a good couple of grinds of fresh black pepper. Stir well. Taste the mixture and add a little salt, if needed.
Spread the mixture evenly in your pan. Do not be concerned that it looks dry because remember that your gravy will turn liquid again when heated.
Top with the puff pastry, tucking the ends under, if necessary, to get side to side coverage. Push the pastry gently up against the sides.
Poke holes in the pastry with the tip of a sharp knife to let the steam out.
Bake in your preheated oven for around 30 minutes or until the pastry is golden brown and you can see the filling bubbling up a little bit around the edges.
Serve alone or with a mixed green salad.