Leftover Turkey, Mashed Potato, and Broccoli Puff Pastry Pie with Cheddar Sauce
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Cook time: 
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Yield: 1 (8 by 8-inch) dish, or about 4 to 6 servings
  • Butter, to grease the dish
  • 2 cups leftover mashed potatoes
  • 1½ cups cooked, chopped leftover turkey (or chicken)
  • 1 lb (450 g) broccoli, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup (240 ml) low-fat milk, at room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 oz (115 g) sharp cheddar, shredded
  • 1 sheet frozen puff pastry (I used ½ of a 17.3 oz package), thawed in the fridge overnight
  • 1 egg, lightly beaten with 1 tablespoon water (for eggwash)
  1. Preheat oven to 400F; grease an 8 by 8-inch casserole dish with butter.
  2. Taste the mashed potatoes and add salt and pepper as necessary. Also, if they’re very dry and crumbly, stir in a little milk until you can stir them together (don’t add too much though – they should not be soupy!). Spread the mashed potatoes in the bottom of the prepared dish. Top with the chopped turkey.
  3. Bring a medium saucepan of water to a rolling boil; season the water with salt, add the broccoli, and cook until crisp-tender, about 1½ to 2 minutes. Drain the broccoli and set aside to cool.
  4. Add the oil to a medium saucepan over medium heat; add the onion and cook until softened, but not browned, about 5 to 7 minutes; add the garlic and cook 1 minute more, stirring constantly. Add the flour and cook 1 minute; whisk in the milk, Dijon, Worcestershire, paprika, salt, and pepper, and bring to a simmer, whisking frequently. Turn off the heat and whisk in the cheese until smooth.
  5. Add the broccoli to the casserole dish on top of the turkey, and spread the cheese sauce on top; let it cool slightly (this is so that the puff pastry isn’t going on top of hot sauce, which may cause it to not rise properly).
  6. Unwrap the thawed puff pastry, roll it out on a lightly floured surface, and place it on top of the casserole, tucking the sides down into the dish. Brush a little eggwash on top (there will be extra – do not try to use it all), and cut a few slits in top for steam vents.
  7. Bake until the pastry is puffed and golden, about 25 to 30 minutes. Cool slightly before cutting and serving.
How to Freeze: If you want to freeze this dish, before putting the puff pastry onto the casserole, wrap the entire casserole well with plastic wrap and freeze it for up to 3 months. The night before you want to make it, thaw it overnight along with a sheet of puff pastry. Once thawed, put the puff pastry on top and bake the casserole as directed.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/leftover-turkey-mashed-potato-and-broccoli-puff-pastry-pie-with-cheddar-sauce/