- 2 1/2 lb leftover mashed potatoes at room temperature
- 1/2 cup milk
- 1 large egg
- 4 green onions, thinly sliced
- Salt and freshly ground pepper
- 1 Tbsp olive oil
- 1 onion, chopped
- 4 oz mushrooms, chopped
- 2 carrots chopped
- 2 stalks celery, chopped
- 1 Tbsp tomato paste (optional)
- 2 cloves garlic smashed
- 2 Tbsp Marsala or ruby port
- 1 1/2 cups low-sodium chicken broth, plus 2 teaspoons
- 2 tsp Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 1/2 lb cooked turkey, chopped
- 2 tsp cornstarch
Preheat oven to 400 degrees and butter a large casserole dish.
In a large bowl, combine potatoes, milk, egg, and green onions. Season with salt and pepper, stir to combine, and set aside.
In a large frying pan over medium-high heat, add oil. When shimmering, add onion, mushrooms, carrots, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until onions are translucent and other vegetables are softened, about 5 minutes. Add tomato paste, if using, and garlic and cook until garlic is fragrant, about 1 minute. Add Marsala and cook until evaporated, about 1 minute. Add broth, Worcestershire, thyme, bay leaf and turkey and bring to a boil. Reduce heat to a simmer and cook until turkey is heated through, 5-7 minutes.
In a small bowl, add cornstarch and 2 teaspoons broth and stir to combine. Add to turkey mixture, stir and let cook, about 3 minutes. Remove thyme sprigs and bay leaf.
Transfer turkey mixture to prepared casserole dish. Carefully place spoonfuls of mashed potato mixture over turkey mixture. Using a knife or offset spatula, spread potatoes evenly over turkey mixture. Using tines of a fork, make ridges over entire surface of potatoes.
Bake until potatoes warmed through and filling is bubbly, 20-30 minutes. Increase heat to broil and cook until potatoes are golden brown. Let cool 5 minutes before serving.
Adapted from Cook’s Illustrated