Ingredients:

  • 450g smoked turkey, cubed
  • 300g leeks, cleaned and sliced
  • 150g carrots, diced
  • 9g garlic, minced
  • 42g unsalted butter
  • 32g all-purpose flour
  • 480ml low-sodium chicken broth
  • 2g dried thyme
  • 3g salt
  • 1g black pepper
  • 900g Russet potatoes, peeled and cubed
  • 56g unsalted butter
  • 120ml whole milk
  • 170g sharp cheddar cheese, shredded
  • 1g salt

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Melt 42g of unsalted butter in a large skillet over medium heat. Add 300g of sliced leeks and 150g of diced carrots, sautéing until the vegetables are soft and fragrant. Stir in 9g of minced garlic and cook for another 60 seconds until nutty.
  3. Sprinkle 32g of all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Gradually whisk in 480ml of low-sodium chicken broth, 2g of dried thyme, 3g of salt, and 1g of black pepper. Simmer until the sauce thickens into a glossy coating. Fold in 450g of cubed smoked turkey and remove from heat.
  4. While the filling simmers, boil 900g of cubed Russet potatoes in salted water until fork-tender. Drain well and mash them with 56g of unsalted butter and 120ml of whole milk until completely smooth. Fold in 170g of shredded sharp cheddar cheese and 1g of salt until the cheese is melted and incorporated.
  5. Pour the turkey mixture into a 9x9 inch baking dish. Spread the cheddar mash evenly over the top, using a fork to create ridges.
  6. Bake for 20-25 minutes, or until the potato peaks are deep golden brown and the filling is bubbling. Ensure the center reaches an internal temperature of 165°F (74°C).