Thanksgiving Leftover Pot Pie

Prep time does not include baking the potatoes.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• Filling

• 2 1⁄2 lbs ground turkey
• 1⁄4 cup butter
• 1  medium onion, finely chopped
• 2  cloves garlic, crushed
• 1⁄4 cup flour
• 1  cup chicken broth
• 2  eggs, beaten
• 1  tablespoon fresh sage, minced
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  cups  frozen peas

• Topping

• 2 1⁄4 lbs sweet potatoes
• 1⁄2 teaspoon nutmeg
• 1⁄4 cup butter, melted
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄4 cup buttermilk

• Buckwheat Pie Crust

• 1  cup buckwheat flour
• 2  cups unbleached flour
• 1 1⁄4 cups shortening (I use butter-flavored Crisco)
• 6  tablespoons  ice water
• 1  teaspoon salt
• 1  tablespoon  balsamic vinegar
• 1  egg, beaten

Directions

1. Bake sweet potatoes in 350°F oven until soft.
2. In a large bowl, mix flours and salt.
3. Cut shortening into flour with a pastry cutter or fork.
4. Form a well in the mixture and add egg and vinegar, working them into the flour mixture.
5. Add iced water a little at a time until a soft dough forms.
6. Roll out on a well-floured board.
7. Spray 8 inch springform pan with cooking spray and line with crust.
8. Brown meat, drain and set aside.
9. Saute onions and garlic in butter for 3 minutes.
10. Remove from heat and add flour.
11. Slowly stir in stock.
12. Return to heat and bring to boil, stirring constantly, until thickened.
13. Remove from heat and cool slightly.
14. Slowly stir in eggs.
15. In a large bowl, combine turkey, sauce, and spices and mix well.
16. Preheat oven to 375°F Spoon meat mixture into crust and top with peas.
17. Scoop flesh from potato skins.
18. Combine potato flesh, nutmeg, butter, salt and pepper in food processor.
19. Spread potoato puree over pie.
20. Bake for 35 minutes until heated through.