Turn leftover turkey from your holiday meal into a comforting cottage pie: tender pieces of turkey or chicken and juicy mushrooms in a savory gravy, all tucked beneath a golden mashed potato topping. It’s a simple, satisfying way to serve leftovers that feels fresh and comforting.

We spent Easter up north with family. Snow followed us most of the way, and the weekend felt cool and cloudy. When we returned home, spring had started to show itself — the roads were clear and most of the snow had melted, except for the persistent patches in our yard. Those shaded spots always hang on longest.

During our trip we saw swans in the fields and flying above us — a reassuring sign that spring is arriving, regardless of the weather report. I didn’t have a camera in hand when they appeared, but their quiet presence was a highlight of the trip.

Raymond’s mother sent home a generous care package from the Easter feast: a big bag of carved turkey and a separate bag of mashed potatoes. That provided the perfect inspiration for a turkey version of shepherd’s pie — more accurately a cottage pie, since it uses poultry rather than lamb. The finished dish was moist, flavorful, and an excellent way to enjoy holiday leftovers.

* * * * *

Kitchen notes: If you don’t have ground allspice on hand, a pinch of nutmeg makes a lovely substitute. This recipe works equally well with leftover chicken.

Leftover Turkey and Potato Puff (Cottage Pie)

2 tablespoons olive oil
1 lb (454 g) mushrooms, about 6 cups quartered
1 medium onion, diced
1 teaspoon salt
2 tablespoons sweet rice flour or all-purpose flour
½ teaspoon white pepper
½ teaspoon dried thyme
⅛ teaspoon ground allspice
2 cups (480 ml) chicken stock
½ cup white wine or extra chicken stock
4 cups (about 500 g) diced cooked turkey or chicken

Puff topping:

4 cups (1 litre) packed cold mashed potatoes
2 large eggs
2 teaspoons onion powder
½ teaspoon salt
⅛ teaspoon ground allspice

Preheat the oven to 350°F (175°C).

Heat the olive oil in a heavy skillet over medium heat. Add the quartered mushrooms, diced onion and salt. Cook until the mushrooms release their liquid and it has mostly evaporated, and the mushrooms begin to brown.

Sprinkle in the sweet rice flour and stir until the flour is fully incorporated. Add the white pepper, dried thyme and ground allspice.

Slowly stir in the chicken stock, a quarter cup at a time, bringing the mixture to a boil between additions while stirring. Add the white wine or extra stock and simmer until the sauce thickens. Fold in the diced turkey and heat through.

Transfer the turkey and mushroom gravy to a 2½-quart casserole dish or similar baking pan.

Prepare the potato topping: pass the cold mashed potatoes through a ricer or fluff them with a fork to remove lumps. Mix in the eggs, onion powder, salt and a pinch of allspice until evenly combined.

For a neat finish, spoon the potato mixture into a heavy-duty zip-top bag, snip off a small corner to form a 1 cm opening, and pipe the potatoes in lines across the filling to fully cover the surface.

If you prefer a rustic look, drop spoonfuls of potato over the filling and use a fork to smooth and create textured peaks. Lightly dust with a bit more allspice if you like.

Bake for 35–45 minutes, until the edges are bubbling and the potato topping shows golden brown spots.

Serves 6. This cottage pie pairs nicely with sautéed greens such as Swiss chard or a simple green salad.

Guten Appetit!

You might also enjoy these recipes: Turkey Fricassée over Mashed Potatoes with Spring Vegetables; How to Make Turkey or Chicken Stock and Soup; Maple and Mustard Glazed Roast Turkey with Gravy; Shipwreck Casserole; Creamy Mustard, Egg and Quinoa Bake.