Turkey & Leek Shepherd's Pie
"The mashed potato-covered shepherd's pie was originally created to use up the leftovers from a festive roast. This version blends peas, leeks and carrots with diced turkey, all in a creamy herb sauce. The dish is a perfect way to create a second meal with the holiday turkey but if you like, use leftover roast chicken, duck or goose...."
INGREDIENTS
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2 teaspoons extra-virgin olive oil
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2 large leeks, white and light green parts only, well washed and thinly sliced
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1 1/2 cups thinly sliced carrots
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3 cloves garlic,minced
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1/3 cup dry white wine
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3 tablespoons all-purpose flour
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2 teaspoons chopped fresh sage, or 1/2 teaspoon dried, rubbed
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2 cups reduced-sodium chicken broth
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2 cups diced cooked turkey, or chicken (see Tip)
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1 cup frozen peas
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1/4 teaspoon salt
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Freshly ground pepper to taste
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2 pounds potatoes, preferably Yukon Gold, peeled and cut into chunks
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1/2-3/4 cup nonfat buttermilk, (see Tip)
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1/4 teaspoon salt
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Freshly ground pepper to taste
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1 large egg, lightly beaten
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1 tablespoon extra-virgin olive oil
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