Turkey Cottage Pie


  • 1 cup finely chopped celery
  • 1 cup finely chopped carrot
  • 1 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1 cup turkey gravy
  • 1 cup chicken stock or broth
  • 2 1/2 cups bite-size cooked turkey pieces
  • 1/2 cup cooked peas
  • 1/2 cup cooked carrots
  • 1/2 cup cooked pearl onions
  • Salt and pepper
  • 2 cups turkey stuffing or dressing
  • Melted unsalted butter, as needed


  1. In a saucepan heat the celery, carrot, onion and garlic in the butter, covered with a buttered round of wax paper and the lid, over moderately low heat for 5 minutes.
  2. Add the flour and cook the mixture over moderate heat, stirring, for 3 minutes.
  3. Add the gravy, stock or broth and cook over moderate heat, stirring for 5 minutes.
  4. Add the turkey, peas, carrots, pearl onions, salt and pepper to taste, and bring the mixture to a simmer.
  5. Transfer the mixture to a flameproof 1 1/2-quart baking dish, and with a spatula spread the stuffing over it.
  6. Drizzle the stuffing with some melted butter.
  7. Bake the pie in a preheated 350 degree F oven for 30 minutes, or until bubbling, and put it under a preheated broiler until the top is golden brown.

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