Cook Turkey and Vegetables:
In a separate skillet, brown 1.5 pounds of ground turkey until cooked through.
Add the remaining chopped onion, minced garlic, diced carrots, and diced celery. Cook until the vegetables are tender.
Stir in 1 cup of chicken broth, 1 tablespoon of Worcestershire sauce, 2 tablespoons of tomato paste, and the remaining thyme and rosemary. Simmer for a few minutes, then add 1 cup of frozen peas. Transfer the mixture to the prepared casserole dish.
Layer with Stuffing:
Spread the prepared stuffing evenly over the turkey mixture in the casserole dish.
Mashed Potatoes Layer:
In a bowl, combine mashed potatoes with 4 tablespoons of butter, 1 cup of milk, and 1/2 cup of shredded cheddar cheese.
Spread the mashed potato mixture over the stuffing layer. Optionally, top with buttered breadcrumbs for added texture.
Bake:
Place the casserole dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the filling is heated through.
Prepare Turkey Gravy:
While the Pilgrim’s Pie bakes, prepare turkey gravy according to package instructions or make homemade gravy using turkey drippings, butter, flour, and broth.
Serve:
Once baked, allow the Pilgrim’s Pie to cool slightly before serving.
Serve slices of Pilgrim’s Pie with warm turkey gravy drizzled over the top for a comforting and satisfying holiday meal. Enjoy!
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