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Potato Turkey Pot Pie

pies, turkey, christmas, potatoes

4 potatoes (2 pounds); peeled and cut in chunks
2 1/2 cups milk
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1 onion; chopped
2 cloves garlic; minced
1/4 cup all-purpose flour
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon dried thyme
2 cups cubed cooked turkey or chicken
1 1/2 cups frozen mixed vegetables
2 tablespoons grated Parmesan cheese

In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or until tender; drain and mash with 1/2 cup of the milk, 1 tablespoon of the butter and half each of the salt and pepper. Meanwhile, in saucepan, melt remaining butter over medium heat; cook onion and garlic for 5 minutes or until softened. Add flour; cook, stirring, for 1 minute. Gradually whisk in remaining milk, salt and pepper, the mustard, lemon juice and thyme; cook, whisking often, for 10 minutes or until thickened. Add turkey and vegetables; cook for 5 minutes or until vegetables are tender. Pour into 8-inch (8 cup) casserole dish. Spread potatoes over top; sprinkle with Parmesan. Broil for 2 minutes or until golden.

Contributor: Canadian Living, January, 2001

Yield: 4 servings

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