Turkey Pies with Mashed Potato-Asiago Topping

Turkey Pies with Mashed Potato-Asiago Topping (Adapted from CL)

2 teaspoons olive oil
2 teaspoons butter
2/3 cup finely chopped onion
1/3 cup minced shallots
3/4 cup frozen baby green peas
2 tablespoons dry white wine
3 cups chopped cooked turkey
1 tablespoon chopped parsley
1 tablespoon chopped fresh sage
1 1/2 cups chicken broth
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, divided
3 cups mashed potatoes
2 ounces fresh grated Asiago cheese

Preheat oven to 400

In a large skillet, heat oil and butter over medium heat. Add onion and shallots - cook until softened, about 6 minutes. Stir in peas and wine - cook 2 minutes. Add turkey, parsley and sage. In a small bowl, whisk together broth and flour - pour mixture into the skillet and bring to a boil. Cook 1 minute - mix in salt and 1/8 teaspoon pepper. Remove skillet from the heat.

In a small bowl, mix together remaining pepper, mashed potatoes and cheese.

Scoop turkey mixture evenly into 6 ramekins coated with nonstick spray. I used 10 ounce ramekins, but 8 ounce ones would be good as well. Evenly divide the potato mixture between the ramekins. Place on a baking sheet and bake until lightly browned and bubbly - about 20 minutes. Remove and place sheet on a wire rack and cool about 5 minutes before serving.

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