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Ingredients
- 4 tbsp unsalted butter
- 1 small onion diced
- 2 stalks celery diced
- 2 carrots diced
- 1/2 tsp thyme
- 3 tbsp flour
- 1 cup milk
- 2 cups low sodium chicken or turkey broth
- 2 cups leftover turkey meat chopped
- 1 cup frozen peas
- 2 cups leftover mashed potatoes
- 1/2 cup cheddar cheese grated
- 1 pinch salt to taste
Ingredients
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Instructions
- Preheat oven to 400 degrees
- Heat 1 tbsp of butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent
- Add the celery, carrots and thyme and cook for an additional 3 minutes
- Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over them. Stir to make a roux. Cook for 1-2 minutes, stirring to coat the vegetables
- Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10 minutes or until thick and creamy. Add salt to taste
- Divide the mixture among 4 10 oz ramekins or one 8 x 8 inch baking dish.*
- Evenly top each filled ramekin with mashed potatoes and sprinkle 2 tbsp of cheddar cheese on top to cover
- Place ramekins on a baking sheet and bake for 10 minutes until warmed through and cheese has melted (25 minutes for an 8 x 8 inch dish)
- Serve. * Cover and freeze after this step. Defrost and bake as directed in step 7