Leftover Turkey and Leek Shepherd's Pie

• 2 1/4 teaspoons canola oil or olive oil, or any vegetable oil
• 2 large leeks white and light green parts only, well washed and thinly sliced
• 123 cups carrots thinly sliced
• 4 cloves garlic minced, or to taste
• 13 cup white wine dry
• 3 tablespoons flour, all-purpose
• 2 teaspoons sage freshly chopped or 1/2 teaspoon dried, rubbed
• 2 cups chicken broth, low salt or vegetable broth
• 2 cups turkey cooked and diced or shredded, or chicken
• 1 cup peas, frozen
• 1 x salt and black pepper to taste
• 2 pounds potatoes preferably yukon gold, peeled and cut into chunks
• 1/2 cup buttermilk nonfat, up to 3/4 cup
• 1 x salt and black pepper to taste
• 1 large eggs lightly beaten
• 1/2 tablespoon olive oil

1. For the filling:
2. Preheat oven to 425F.
3. Add 2 1/4 teaspoons of oil in a large skillet or Dutch oven over medium heat.
4. Add leeks and carrots and cook, stirring, until the leeks soften, 6 to 8 minutes.
5. Stir in garlic and cook, stirring, 1 minute more.
6. Add wine and stir until most of the liquid has evaporated.
7. Stir in flour and sage and cook, stirring frequently, until the flour begins to change into light brown, 1 to 3 minutes.
8. Add broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots just start tender, 4 to 6 minutes.
9. Stir in turkey and peas and season to taste with salt and pepper.
10. Remove from heat and transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.
11. For the mashed potatoes:
12. Put potatoes in a large saucepan covered with cold water.
13. Bring to a boil over medium heat.
14. Cook, partially covered, until the potatoes are tender, 9 to 11 minutes.
15. Drain well and return the potatoes to the pan.
16. Cover and shake the pan over low heat to dry the potatoes slightly, 1 to 2 minutes.
17. Remove from the heat.
18. Mash the potatoes with a potato masher, fork or whip with an electric mixer, adding enough buttermilk to make a smooth puree.
19. Season with salt and pepper.
20. Mix in egg and 1/2 tablespoon oil.
21. Spread the potatoes evenly on top of the turkey mixture.
22. With the back of a spoon, make decorative swirls.
23. Arrange the baking dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, 28 to 30 minutes.
24. Cool for about 5 minutes.
25. Serve warm.

canola oil, leeks, carrots, garlic, white wine, flour, sage freshly, chicken broth, turkey, peas, salt, potatoes, buttermilk nonfat, salt, eggs, olive oil

Taken from recipeland.com/recipe/v/leftover-turkey-leek-shepherds--51427 (may not work)