Serves: 6
Total Calories: 360

2 teaspoons olive oil
2 large leeks (white and light green parts only), washed and thinly sliced
1 1/2 cups thinly sliced carrots (2 -3 carrots)
1 tablespoon minced garlic
1/3 cup dry white wine
3 tablespoons flour
2 teaspoons fresh sage or 1/2 teaspoon dried rubbed sage
2 cups chicken broth or leftover gravy
2 cups diced cooked turkey or chicken
1 cup frozen peas
salt and pepper to taste
3 cups mashed potatoes (leftover or frozen)
1 large egg, beaten
1 tablespoon olive oil

Heat 2 teaspoons oil over medium heat. Add leeks and carrots and cook, stirring until the leeks soften, about 7 minutes. Add garlic and cook, stirring 1 minute more. Pour in wine and stir until most liquid is evaporated; add flour and sage, stirring constantly until flour starts to turn light brown, about 2 minutes. Stir in broth, bring to simmer; stir constantly, until sauce thickens and carrots are barely tender about 5 minutes. Add turkey and peas, salt and pepper. Transfer to a deep 10-inch pan or 2-quart dish. Mix potatoes with egg and 1 tablespoon oil. Spread potato mixture over turkey mixture. Set on baking sheet and bake 25–30 minutes at 425°, until the potatoes and filling are heated through and the top is golden brown.

Nutritional Facts:

Serves: 6
Total Calories: 360
Calories from Fat: 53

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