Ingredients:

  • 4 Tbsp (60 g) Unsalted Butter
  • 2 large (300 g) Leeks, white and light green parts only, thinly sliced
  • 8 oz (225 g) Cremini Mushrooms, quartered or sliced
  • 4 Tbsp (60 g) All-Purpose Flour
  • 2 cups (500 ml) Turkey or Chicken Stock (low sodium)
  • 1 cup (250 ml) Whole Milk
  • 4 cups (600 g) Cooked Turkey Meat, cubed or shredded
  • 1 cup (150 g) Frozen Peas
  • 1 tsp (5 ml) Fresh Thyme, finely chopped
  • 1 tsp (5 ml) Dijon Mustard
  • Salt and Black Pepper, To taste
  • 2 lbs (900 g) Russet or Yukon Gold Potatoes, peeled and sliced thinly
  • 2 Tbsp (30 ml) Olive Oil or Melted Butter
  • Flaky Sea Salt, Pinch
  • 1/2 cup (50 g) Mature Cheddar, grated (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch deep baking dish. Prepare all vegetables: slice leeks, quarter mushrooms, and thinly slice potatoes (uniformity is key for even cooking).
  2. Melt the butter in a large frying pan or Dutch oven over medium heat. Add the sliced leeks and a pinch of salt. Sauté gently for 5–7 minutes until soft and translucent (do not brown). Add the mushrooms and cook for another 3 minutes until softened.
  3. Build the Roux: Sprinkle the flour over the leek and mushroom mixture. Stir constantly for 1–2 minutes to cook out the raw flour taste, creating the roux base.
  4. Create the Sauce: Slowly whisk in the turkey stock, ensuring all lumps are incorporated before adding more liquid. Once smooth, slowly whisk in the whole milk. Bring the mixture to a simmer, stirring continuously, until the sauce thickens significantly and coats the back of a spoon.
  5. Finish the Filling: Remove the pan from the heat. Stir in the cubed turkey, frozen peas, Dijon mustard, thyme, and remaining seasoning (salt and pepper). Taste and adjust seasoning as needed.
  6. Assemble the Hotpot: Pour the creamy turkey filling evenly into the prepared casserole dish.
  7. Top the Casserole: Arrange the thinly sliced potatoes over the turkey filling, overlapping them slightly. Brush the potatoes generously with melted butter or olive oil. Season the potatoes heavily with flaky sea salt and pepper. Sprinkle with grated Cheddar (if using).
  8. Bake to Perfection: Bake for 30–35 minutes, or until the sauce is bubbling hot, and the potatoes are tender, golden brown, and crisp on the edges.
  9. Rest and Serve: Allow the hotpot to rest for 5–10 minutes after removing it from the oven to allow the sauce to set slightly before serving.