1 cup cooked turkey breast, shredded
salt & pepper
1 cup chicken/turkey stock
1 chicken bouillon cube
3 tablespoons unsalted butter
½ medium onion, chopped
2 tablespoons flour
1 tablespoon half and half
1/2 cup chopped green beans or asparagus
1/2 cup diced carrots
generous sprinkle poultry seasoning or herbs de provence
leftover mashed potatoes
paprika and freshly ground black pepper for garnish
In a small saucepan, heat the chicken/turkey stock over medium-high heat. In a medium saucepan, melt the butter and sweat the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the carrots and sauté until soft. Add beans/asparagus and cook until bright green.
Add the flour and cook over low heat, stirring frequently, for 2 minutes until the flour scent is gone, but the color hasn’t yet turned dark. Slowly add the hot stock to the flour mixture, whisking constantly. Simmer over low heat for 1 more minute, whisking, until thick. Add salt and pepper to taste, stir in half and half. Add the turkey and a sprinkle of poultry seasoning, if using. Taste for seasoning, adjust as needed.
If using leftover, cold mashed potatoes, preheat the oven to 375 degrees F.
Divide the filling equally among 2 oven- and broiler-proof bowls and top with mashed potatoes*. Sprinkle potatoes with paprika and freshly ground black pepper. Place on a baking sheet and bake for 15 minutes if potatoes are leftover and cold. (If potatoes are warm, proceed to next step.)
Broil cottage pies 6-8 inches from the broiler until the potatoes start to brown. Remove from oven and enjoy (but remember the dishes are HOT!)