Turkey Pot Pies with Mashed Potato Topping

2 teaspoons olive oil
2 teaspoons butter
2/3 cup chopped carrot
1/3 cup minced shallots (about 3)
3/4 cup frozen petite green peas
2 tablespoons dry white wine
3 cups diced cooked turkey
1 teaspoon dried thyme
1 teaspoon dried sage
1 1/2 cups leftover gravy (if already really thick use 1/4 cup less and thin with 1/4 cup broth or water)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, divided
3 cups mashed potatoes
1/2 cup (2 ounces) finely grated Asiago cheese
Cooking spray

 

Preheat oven to 400°F.

Heat oil and butter in a large nonstick skillet over medium heat. Add carrots and shallots; cook for 6 minutes or until tender, stirring frequently. Add peas and wine, and cook 2 minutes. Add turkey, thyme and sage. Add gravy to pan; bring to a boil. Cook 1 minute, stirring constantly. Stir in salt and 1/8 teaspoon freshly ground black pepper.

Combine the remaining 1/8 teaspoon pepper, mashed potatoes, and cheese in a small bowl. (Skip if already seasoned to your taste.) Spoon turkey mixture evenly into each of 6 (8-ounce) ramekins coated with cooking spray. Top each evenly with the potato mixture. Place ramekins on a baking sheet. Bake at 400° for 20 minutes or until lightly browned and bubbly.

Let stand for 8 minutes before serving.

 

--Adapted from Cooking Light