2theadvocate.com | Recipes | Pilgrim’s Pie — Baton Rouge, LA
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RECIPES

Pilgrim’s Pie

Published: Nov 5, 2009


From Wilton

Serves 4 to 6.

5 cups cooked mashed potatoes or 2 (1 lb 4 oz.) pre-made mashed potatoes
2 cups turkey, cooked and cubed
1 cup cooked fresh or frozen mixed vegetables (frozen vegetables should not be cooked)
1 cup turkey gravy
Paprika
2 slices American or Cheddar cheese for garnish
 


1. Preheat oven to 375 degrees. Lightly spray a pumpkin-shaped pie pan or deep dish pie pan with vegetable cooking spray.

2. Spread half of potatoes on bottom of pan, top with turkey, vegetables and gravy.

3. Using a decorating bag fitted with a large star tip, fill bag half full with remaining mashed potatoes.

4. Pipe large stars around entire pie. Sprinkle with paprika and bake 20 to 25 minutes or until potatoes are lightly browned around edges and gravy is bubbly.

5. Top pie with cheese shapes cut from fall-themed cutters. Serve immediately.

Note: If using pre-made packaged mashed potatoes, add 2 teaspoons butter or margarine, 1/2  teaspoon garlic powder, 1/2  teaspoon seasoned salt and pepper to taste. Heat in microwave-safe container until warm.


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