Extra-virgin olive oil, as needed

2 cups shallots sliced into 1/4 inch rings (about 8 medium shallots)

Kosher salt and freshly ground pepper

1 tablespoon unsalted butter

2 cups halved red grapes

2 garlic cloves, minced

1 tablespoon fresh thyme leaves

Grated zest of 1 navel orange

6-7 cups leftover mashed potatoes

2 pounds leftover turkey, shredded or cubed

Cooks tip:
For easier results, try re-heating your leftover potatoes before spreading them in the dish. Don’t
be shy about adding in a few tablespoons of cream to them if you like!

Serving idea:
Serve with a salad of fresh greens to cut the richness of the pie. A spicy arugula salad with a
simple vinaigrette and parmesan shavings would be delightful!

Add enough olive oil to a medium skillet to coat the bottom of the pan and heat over low heat.

Add the shallots and season to taste with salt and pepper. Cook, stirring occasionally, until the
shallots begin to caramelize, about 10 minutes.

Add the butter and cook for just a few minutes, allowing the butter to foam and the color of the
shallots to deepen.

Transfer the shallots to a small bowl and set aside.

Heat the same pan over high heat until nearly smoking. Add the grapes, garlic and 2 teaspoons
of the thyme. Give the pan a good shake, season the grapes with salt and pepper, shake the pan
again, and shut off the heat. Let the grapes sit undisturbed for a few minutes while the pan cools
down, then add the shallots and orange zest and stir briefly to combine.

Preheat the oven to 375 degrees.

Spread half of the potato puree in the bottom of a 9-inch deep-dish pie pan and top with the
grape mixture. Follow with the shredded turkey, and then spread the remaining potato puree on
top.

Bake until the top is slightly browned and the pie is bubbling at the edges, 20-25 minutes.
Sprinkle the pie with the remaining teaspoon of thyme and a few cracks of pepper if you like.
Serve straightway.