9 steps, about 60 minutes start to finish.
Pre-Bake the Pie Crust: Preheat oven to 375F (190C).
Roll out the pie crust and press it into a greased pie dish. Prick the bottom with a fork and bake for 10 minutes.
Layer the Stuffing: Spread the stuffing evenly over the pre-baked crust.
Prepare the Turkey Filling: In a large skillet, combine the turkey, vegetables, gravy, and stock over medium heat.
Cook until warmed through and slightly thickened. Pour the mixture over the stuffing.
Top with Mashed Potatoes: Mix the mashed potatoes with shredded cheese (if using). Spread evenly over the filling, creating peaks with a fork for texture.
Brush with egg yolk for a golden top.
Bake: Bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling.
Serve: Let the pie rest for 5 minutes before serving. Garnish with fresh herbs if desired.
“Blind-bake the bottom crust for those first 10 minutes so it doesn't go soggy under all that filling. Let the finished pie rest 5 minutes before cutting so the layers hold together on the plate.”
