A delightful twist on the classic turkey hash, this recipe combines turkey and vegetables in a savory pie topped with creamy mashed potatoes.
Preheat your oven to 350°F.
Preheating ensures even cooking and a golden crust.
In a skillet, melt 1 tablespoon of butter over medium heat.
Use medium heat to prevent the butter from burning.
Add the chopped onion, carrots, and celery to the skillet and sauté until the onion becomes translucent, about 5 minutes.
Stir occasionally to ensure even cooking.
Stir in the parsley, salt, and pepper, and cook for another minute.
Adding seasoning at this stage enhances the flavor of the vegetables.
Add the turkey and mix well.
Ensure the turkey is evenly distributed with the vegetables.
Pour in the gravy and broth, bring to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes.
Simmering allows the flavors to meld together.
Boil the potatoes until tender, then mash them with milk and the remaining butter.
For creamier potatoes, use warm milk.
Transfer the turkey mixture to a baking dish and spread the mashed potatoes evenly on top.
Ensure the mashed potatoes cover the filling completely.
Bake in the preheated oven for 20 minutes or until the top is golden.
For a crispier top, broil for the last 2 minutes.
Serve warm and enjoy your savory turkey and vegetable pie.
Garnish with a sprinkle of fresh parsley for a touch of color.
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