1/4 c unsalted butter
3 Leeks, finely chopped
1 Clove garlic, minced
1/4 c all-purpose flour
2 c TURKEY BROTH
1 tsp dried tarragon
2 tsp lemon rind or zest, grated
1/4 c cream or whole milk
Salt and freshly ground black pepper To Taste
1 lb COOKED TURKEY, diced
1/2 c frozen peas
Non stick cooking spray As needed
3 Medium Russet potatoes, washed well and cut in half
1/2 tsp salt
1/4 tsp freshly ground black pepper
In a large saucepan, over medium heat, melt butter. Add leeks and garlic. Sauté until tender (about 3 minutes).
Sprinkle leek mixture with flour; stir 1-2 minutes, stirring to combine to a smooth paste.
Add broth, tarragon and lemon zest. Bring to a boil, stirring constantly.
Immediately, reduce heat to medium-low and add cream or milk and blend well. Simmer for 5 minutes. Season with salt and pepper. Add cooked turkey and peas.
Spray a 2-quart baking dish with non-stick spray. Pour turkey mixture into baking dish.
Place potatoes in a medium-sized saucepan and cover with cold water. Bring water to a boil and simmer for 5 -10 minutes until potatoes are just tender.
Remove from heat and let stand until potatoes are cool enough to handle. Remove skin. Grate coarsely. Add salt and pepper.
Top filling mixture with grated potatoes. Spray top lightly with oil.
Bake in a preheated 400 degree F oven 35 to 40 minutes or until top is golden and filling is bubbly.