2 pounds (1kg) left-over turkey meat, boneless, cut into 1" (2.5 cm) chunks
3 tbsp olive oil (45 ml)
3 medium sized yellow onions, chopped
3 cloves garlic, minced
2 sticks celery, chopped
3 pkgs chicken bouillon powder (or equivalent)
2 tsp poultry seasoning (10ml)
2 tbsp fresh parsley, chopped (60ml)
salt and ground black pepper to taste
dash of cayenne pepper
5 medium sized potatoes, boiled, drained and then mashed with 3 tbsp butter (45 ml) and 3/4 cup (180 ml) whole milk, retain drained water to make gravy
1 package frozen puff pastry for the top-crust
1 batch short-crust pastry for the bottom of the pie dish
Sauté onions and garlic in a little olive oil till softened and then add celery - cook five minutes more.
Add chunks of left-over turkey meat (dark and light) and continue to cook for a few minutes until turkey meat is coated with oil. Remove from heat.
Add seasonings and stir.
Combine mashed potato thoroughly with meat mixture. Line a large casserole (about 14" round x 2 3/4" high) (34cm x 7cm high) with short-crust pastry and add filling.
Add top crust of flaky or puff pastry, following manufacturer's instructions for thawing, and seal edges with water.
Bake at 425°F or 220°C for 15 minutes and then reduce heat to 350°F or 180°C for 40 minutes until crust is golden-brown.