Put the Thanksgiving leftovers to good use in a one-stop-shop pie for dinner. The dough can be made a day ahead and kept in the fridge or stored in freezer for up to a month.
Dough
1-1/4 cups all-purpose flout
1/2 tsp kosher salt
6 Tbsp vegetable shortening, cut into pieces & chilled
3 Tbsp unsalted butter, cut into pieces & chilled
Turkey & Assembly
3-4 cups roasted turkey, shredded
1 cup of leftover gravy
1/2 tsp smoked paprika
2 cups of leftover mashed potatoes (or mashed sweet potatoes)
half & half, for brushing
Mix flour and salt in a large bowl with a fork to combine. Add shortening and butter and toss to evenly coat. Use two forks to smash butter and shortening, pressing into dry ingredients until some pieces are flat & thin, and a few large & chunky. Drizzle 1 tablespoon of ice water over mixture and stir with a fork. Knead dough gently in a bowl until it comes together.
Turn dough onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Press into a disc about 1 inch thick. Wrap in plastic wrap and chill 1 hour in fridge.
To assemble: let dough sit at room temperature for 5 minutes and then roll out on a lightly floured surface to a 10-1/2 to 12 inch round. Place dough in a 9-inch pie pan or a 10-inch cast iron skillet (you want dough to be 1-1/2 inches wider than pan). Allow dough to fill pan and crimp edges as desired.
Arrange meat evenly in dough and cover with gravy. Mound potatoes over meat. Using a wet knife or spoon, spread to edges, covering meat completely. Create decorative ridges in the potatoes with a fork, if desired. Sprinkle with paprika.
Brush dough with half & half. Bake pie until crust is golden brown, 35-45 minutes. Let cool 15 minutes. Serve with cranberry sauce!
