Turkey Pies with Mashed Potato-Asiago Topping

Leftover onions, fresh herbs, and mashed potatoes jazz up this fresh twist on turkey potpie. Use your own leftover mashed potatoes in place of the prepared ones--you may need to cut the amount of pepper or cheese depending on how the potatoes are seasoned.


6 servings (serving size: 1 potpie)

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 27 %
Fat 8.5 g
Satfat 3.3 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 27 g
Carbohydrate 23.6 g
Fiber 3 g
Cholesterol 81 mg
Iron 2.3 mg
Sodium 794 mg
Calcium 139 mg


2 teaspoons olive oil
2 teaspoons butter
2/3 cup finely chopped yellow onion
1/3 cup minced shallots (about 3)
3/4 cup frozen petite green peas
2 tablespoons dry white wine
3 cups diced cooked turkey
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, divided
3 cups refrigerated mashed potatoes (such as Simply Potatoes)
1/2 cup (2 ounces) finely grated Asiago cheese
Cooking spray


Preheat oven to 400°.

Heat oil and butter in a large nonstick skillet over medium heat. Add onion and shallots; cook for 6 minutes or until tender, stirring frequently. Add peas and wine, and cook 2 minutes. Add turkey, parsley, and sage. Combine broth and flour in a small bowl, and stir well with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Stir in salt and 1/8 teaspoon freshly ground black pepper.

Combine the remaining 1/8 teaspoon pepper, mashed potatoes, and cheese in a small bowl. Spoon turkey mixture evenly into each of 6 (8-ounce) ramekins coated with cooking spray. Top each evenly with the potato mixture. Place ramekins on a baking sheet. Bake at 400° for 20 minutes or until lightly browned and bubbly. Let stand for 8 minutes before serving.

Jennifer Martinkus,

Cooking Light

November 2006
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