A great way to use up Thanksgiving leftovers!
1 tablespoon olive oil
1 cup chopped yellow onion
12 ounces white mushrooms, sliced
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
3 tablespoons all-purpose flour
1¾ cups chicken broth
3 cups cooked turkey meat, skin removed, cut into bite-size pieces
1 cup frozen peas
4 cups mashed potatoes
1. Preheat oven to 400 degrees F, with the rack in the upper third of the oven.
2. Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, mushrooms and thyme to the skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is pale golden, about 2 minutes. Stir in the broth, scraping up any brown bits on the bottom of the skillet, and simmer until thickened, about 4 minutes. Stir in the turkey and peas. Season with salt and pepper.
3. Transfer the turkey mixture to a 2-quart baking dish or eight broiler-proof 8-ounce ramekins; set on a rimmed baking sheet. Spread the potatoes over the turkey mixture. Bake until the filling is bubbling and the potatoes are golden in spots, about 20 minutes.
4. Turn on the broiler and move the rack to the top position. Broil until the potatoes are evenly golden, about 2 to 3 minutes. Let cool 10 minutes before serving.