Ingredients:

  • 1 lb smoked turkey, cubed
  • 2 large leeks, cleaned and thinly sliced
  • 6 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1¼ cups low-sodium turkey stock
  • ½ cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • 1½ lbs Yukon Gold potatoes, peeled and cubed
  • ¼ cup whole milk
  • 1 cup sharp cheddar cheese, shredded
  • ¼ tsp garlic powder

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Melt 3 tbsp of butter in a large skillet over medium heat. Add the sliced leeks and cook for 6–8 minutes until translucent and fragrant.
  3. Stir in the cubed smoked turkey and cook for 3 minutes until heated through and slightly browned.
  4. Sprinkle the flour over the turkey and leek mixture, stirring constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the turkey stock while whisking to prevent lumps. Stir in the heavy cream, Dijon mustard, dried thyme, salt, and black pepper.
  6. Simmer on low for 5 minutes until the sauce thickens into a glossy consistency that coats the back of a spoon.
  7. While the sauce simmers, place cubed potatoes in a pot of salted water and boil until tender, about 12–15 minutes.
  8. Drain the potatoes and mash thoroughly with 3 tbsp of butter, milk, and garlic powder until smooth.
  9. Fold the shredded cheddar cheese into the mashed potatoes until melted and fully incorporated.
  10. Pour the turkey and leek filling into a 9x9 inch baking dish. Spread the cheesy mashed potatoes evenly over the top, using a fork to create peaks and ridges.
  11. Bake for 20–25 minutes, or until the peaks are rich brown and the filling is bubbling around the edges, ensuring the internal temperature reaches 165°F (74°C).