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Who has leftover turkey? Here’s a pot pie recipe inspired by Martha Stewart that doesn’t use pastry or mashed potatoes. The topping is thinly sliced potatoes brushed with evoo. It is easier to get uniform thin slices using a mandoline, but patience and a sharp knife will do the trick. I used fingerling and baby potatoes because I used mini-ramekins. This makes 1 2-qt casserole or 10-12 4-oz ramekiins and 20-24 2-oz ramekins.

The squash, onion and carrots were bought from last week’s farmers market. The pancetta and mushrooms were bought from our local Italian market on Small Business Saturday; you can eliminate the pancetta, but it adds a nice smoky, salty flavor. This is easy to turn into a vegan dish – just eliminate the turkey too, and add some more veggies.

farmers market turkey pot pieWhat you need:

  • 2 c cooked turkey, shredded or chopped into 1/2″ chunks
  • 6 russet potatoes, peeled and sliced thin
  • 1 lb carrots, peeled and thinly sliced into coins
  • 1 lb butternut squash, cut into 1/2″ pieces
  • 1 lg Vidalia onion,chopped
  • 1 lb mix of Portobello and shitake mushrooms, washed, destemmed and chopped
  • 2 c vegetable stock
  • 4 oz pancetta, chopped
  • 4 tbs Devo Olive Oil Wild Mushroom and Sage EVOO, divided
  • 2 tbs unsalted butter
  • 1/3 c flour blended
  • 1/3 c water
  • 5 sage leaves, finely chopped
  • 2 garlic cloves, chopped
  • Freshly ground sea salt and black pepper, to taste

What you do:

  • Heat oven to 375°.
  • Butter 2-qt casserole or individual ramekins.
  • In lg saucepan add butternut squash and stock.
  • Bring to boil and cook until squash is just tender.
  • Drain, reserving liquid, and set aside.
  • In lg sauté pan melt 1 tbs butter and 1 tbs EVOO.
  • Add mushrooms, and salt and pepper to taste.
  • Sauté over high heat until golden, about 5 minutes.
  • Transfer to bowl.
  • Add remaining butter and 1 tbs EVOO to sauté pan.
  • Add onion, pancetta, garlic and sage.
  • Cook until caramelizing begins, about 5 minutes.
  • Remove from heat.
  • Add mushrooms to onion mixture.
  • Add 1/2 c reserved stock to sauté pan.
  • In sm bowl, whisk flour and water to form roux.
  • Add roux to mushroom mixture and bring to boil over med heat, stirring constantly.
  • Add turkey, squash and carrots.
  • Season with salt and pepper.
  • Spoon mixture into baking dish.
  • Arrange potatoes over mixture to form spiral circle, starting at edges and working towards center of dish, overlapping each slice by 3/4.
  • Brush with remaining EVOO and sprinkle with salt and pepper.
  • Bake until potatoes are golden (about 1 hour for lg pot pie; 40-45 min for ramekins)
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